Quinoa Black Bean Mango Salad

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I’m slightly confused by vacations.
So I’m supposed to get on a plane, go to a place, wear a bathing suit, and… not blog?
That’s strange. That’s confusing. That makes me uncomfortable.
I’m not good at vacation. I can’t be the only one.

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I threw together this super easy lunch salad before I left.
It’s healthful! We’ve got fruit, bean protein, and great grains.
I was thinking about bikinis when I made this.
As soon as I get back, I’ll be thinking about butter again. Promise.

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I used millet and quinoa to make this salad magic.
Quinoa is one of my favorite grains. Super hearty. Super healthy. Wonderfully filling.
Millet you might know as bird seed. Yea. True. Birds have the right idea because this stuff is the business! Healthy, filling, good!
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Feel free to use any combination of grains you like. Maybe farro? Maybe brown rice? Maybe couscous? Think it up and make it happen!

Quinoa Black Bean Mango Salad

Print this Recipe!

1 cup uncooked quinoa
1/2 cup uncooked millet
1 ripe mango
1 (15 ounce) can black beans, rinsed
1/3 cup chopped scallions
Juice of 1 lemon
Olive oil
Salt and pepper to taste

Place quinoa in a fine mesh strainer. Rinse under cool water for 2 to 3 minutes. Place quinoa in a medium saucepan with 1 1/2 cup water. Bring to a boil. Add a bit of salt. Reduce to a simmer and cook until water is absorbed. Remove from heat and let stand for 5 minutes before fluffing. Cool slightly.

In a medium saucepan, bring 1 1/2 cups water to a boil. Add millet and a bit of salt. Reduce to a simmer, cook uncovered until water has absorbed and millet is fluffy. If you don’t stir it too much during cooking, the millet will be fluffy.

Toss slightly cooled quinoa and millet with mango, black beans, scallions, lemon juice, olive oil, and salt and pepper to taste. Serve.

This salad lasts 3 days in the refrigerator.

110 thoughts on “Quinoa Black Bean Mango Salad

  1. I love millet! LOVE. It’s one of my favorite grains. Call me a birdie! And it’s great mixed with quinoa! Your salad looks wonderful. One of my favorite vegan restaurants cooks millet and quinoa together.

  2. WOW…yum yum yum!!! :o)

    That looks delicious…I’m going to make it this weekend for SURE!

    I’m your newest follower- hope you follow back!

    ox-Cami

  3. That salad looks so delicious right now-maybe part of it is because it dinnertime here. Vacations do take some getting used to but with some practice- you wonder how one can do without them. Enjoy!

  4. I’m HORRIBLE at vacations, too. I break out in hives.

    Okay so I don’t. But I’m such a homebody, I’d always rather be home. Most of the time. I’m not making sense.

    looooove quinoa! gorgeous salad!

  5. I’m totally okay with vacation. Want to trade places?
    I made a salad like this a few weeks back I added red peppers and cucumbers for extra crunch! Deeelish!
    Also, I’m intrigued by this black quinoa!

  6. After hungrily watching a minor league baseball game once upon a several years ago, I was walking back to the car with friends. We took the path that followed the train tracks, as that was the quickest way to hop skip and jump our way to the car. Lo and behold, we found a pile of millet on the tracks, that must have fallen out of a train car…. or something. I can tell you with certainty that it didn’t taste quite the same, uncooked, in the dark, with all its clothed hull-y goodness, as this dish looks. Lesson learned!

    1. You’ll want to look for Red quinoa! It also is a little bit more crunchy then the white stuff and I personally LOVE it!

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