Joy the Baker

Quinoa Black Bean Mango Salad

July 27, 2011

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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.


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