Quiona Salad with Mango, Black Beans, and Cilantro Lime Dressing
adapted from Veganomicon
1 cup water
1/2 cup quinoa
1 cup black beans
1/2 red pepper, diced small
1 small mango, cut in small pieces
1 tablespoon finely chopped onion
1/2 cup cilantro, chopped
1 large lime, juiced
1 tablespoon grapeseed oil
2-3 dashes of cayenne pepper (do this to your heat tolerance)
1 teaspoon sugar (or 1 packet splenda)
dash or two of salt (to taste)
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.
Dice peppers, onions and mango into small pieces. Drain and rinse black beans. Measure 1 cup. Add vegetables and beans along with chopped cilantro to cooled quinoa.
Whisk together grapeseed oil, cayenne pepper, sugar (or splenda), salt, and juice of one lime. Pour over quinoa mixutre and toss to coat.