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Quinoa Salad with Mango & Black Beans

I have come to the conclusion that salads are the optimal lunchtime food. They travel easily, they don’t tend to leak in your purse, they don’t really require diligent refrigeration (unless mayo based), they usually offer a variety of flavours and textures, and finally are almost always a healthy choice. Salads at lunchtime make me feel good about what I have gotten up to during the day, nutritionally and calorically speaking. I came across the idea for this salad from a restaurant I frequent in the World Exchange Plaza in downtown Ottawa. I often find myself eating lunch with a pad of paper and pencil close by so that I can scribble down all the things I think I am tasting… which comes in really handy later when I am in my kitchen trying to recreate the dish. This one turned out quite well! So healthy and easy to make, it is perfect for taking to work or maybe even a potluck? I will be making this again soon.

Quinoa Salad with Mango & Black Beans

1 cup water 1/2 cup quinoa 1 can black beans, rinsed 1/2 red pepper, diced 1 mango, diced 1 green onion, finely chopped 1/2 cup cilantro, chopped 1 large lime, juiced 1 Tbsp olive oil ½ tsp sriracha (optoinal) 1 tsp sugar

Bring 1 cup of water to boil. Add quinoa and once it has come back to a boil, reduce heat and simmer about 12 minutes or until all water is absorbed. Remove from heat and place in mixing bowl to cool.

Once the quinoa has cooled mix it along with all other ingredients in a large bowl until combined.

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