Curried Quinoa Salad with Black Beans & Mango

Name: Curried Quinoa Salad with Black Beans & Mango
Yield: Serves 4 to 6 (or 2, if it’s us)
Ingredients: 1 tsp (5 mL) curry powder or mild paste; 1 tsp (5 mL) honey or brown sugar; ¼ tsp (1 mL) ground cumin; 1 tsp (5 mL) curry powder or mild paste; 2 to 4 Tbsp (30 to 60 mL) white wine or white balsamic vinegar; ¼ cup (60 mL) canola oil; 1 tsp (5 mL) honey or brown sugar; 2 to 4 Tbsp (30 to 60 mL) white wine or white balsamic vinegar; 1 cup (250 mL) quinoa; 1 to 2 ripe mangoes, peeled and chopped; ¼ English cucumber, chopped; 2 to 3 green onions or a chunk of purple onion, chopped; ½ red or yellow bell pepper, chopped; ½ red or yellow bell pepper, chopped; Handful of torn fresh cilantro (optional); 1 cup (250 mL) cooked black beans, or half a 19 oz (540 mL) can, rinsed and drained; 2 to 3 green onions or a chunk of purple onion, chopped; 2 cups (500 mL) packed baby spinach, torn or sliced (optional)

Preparation info

Serves
4 to 6
( , if it’s us)

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This is one of our hands-down all-time-favourite ways to reach our beans and grains quota. Quinoa (pronounced keen-wah), actually a seed related to kale but treated as a grain, makes a great light, high-protein base for a portable salad. The earthy black beans and sweetness of the mango go well with the curried dressing, but it can of course be customized however you like. It’s just a big ol’ bowl of yum.

Ingredients

Vegan
Gluten-free

Ingredients

Method