Black Bean and Mango Quinoa Salad

2 c cooked and cooled quinoa (2/3 c dry quinoa)

14 oz. can black beans, rinsed and drained

1-2 medium mango, peeled & diced

1 pepper, diced

4-5 diced tomatoes

6 green onions, thinly sliced

1 handful chopped cilantro (about 1/2 c)

1/4 c red wine vinegar

3 Tbs olive oil

1-2 Tbs lime juice

freshly cracked pepper

*To cook 1 c quinoa, lightly grease the inside of your instant pot.  Rinse quinoa in a fine mesh strainer with cool water and drain.  Dump quinoa in the instant pot, add 1.25 c water or broth and 1/2 tsp salt (less if using broth) and stir.  Secure lid and set valve to seal, cook on high for 3 minutes.  Quick release immediately and fluff the quinoa with a spoon and allow to cool.

Placed cooked quinoa in a large bowl.  Add mango, pepper, green onion, tomato, black beans, and cilantro.

In a small bowl, combine vinegar, olive oil, lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

You can eat this on a bed of lettuce or with chips, or just plain.  

From Our Best Bites