Mango and Black Bean Quinoa Salad

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"You can't have the Mango!" - Mango, SNL

I feel like I already know the answer to this question, but does anyone else think of Mango, the short-lived mid-90's Chris Kattan character from SNL, whenever they see a mango?  Just me again?  Wow - every time!  Well, here are some classic Mango quotes anyway:

"Can you catch a falling star without burning your hand?  Can you put the sky in your mouth?  Can you say to an earthquake, 'Hey, hold still for a second?'  No!  Such is Mango." - Mango

"Can you know the mighty ocean?  Can you lasso a star from the sky?  Can you say to a rainbow, 'Hey, stop being a rainbow for a second?'  No!  Such is Mango" - Mango

"No Mango for you!  Why must I be Mango?  Why I ask?  Why God, why?  Why can't I be someone normal like John Ritter?  Mango is like a drug.  You must have more and more and more of the Mango until there is no Mango left.  Not even for Mango!" - Mango

So those are the quotes that I think of when I look at or taste a mango, every time!!  I just look at a mango and I have a little chuckle to myself.

But, speaking of mangoes (there's a sentence that has never been spoken before)...this Mango and Black Bean Quinoa Salad is where I was going with this this whole time.  I was given the recipe for this quinoa salad about two or three years ago from a friend and am just getting around to making it for the first time now.  Wish I hadn't waited so long....wah, wah!  This salad is just so delicious...and, side note, it's super healthy for you too!



I made a big batch of this quinoa salad last Sunday, and had enough to last me for lunches Monday to Friday this week.  The Hubby didn't eat any, on account of not liking fruit to mix with vegetables (not to be confused with his dislike of warm fruit mentioned previously on this blog), so I was able to totally freewheel on how much cilantro I put in (he won't come near the stuff)....woo hoo, quinoa salad lunches pre-made for the entire week (The Hubby gets to eat all the dinner leftovers for his lunches, so he's still happy)!

I hope you enjoy this salad as much as I did.  Mannnnnnnnnngo!

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One Year Ago:  Jill's Fresh Cut Mango Salsa - The BEST!!!! Mannnnngo!
Two Years Ago:  Scallop and Broccolini Risotto

Mango and Black Bean Quinoa Salad



Makes:  5 x 2-cup servings

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 can black beans, drained and rinsed well
• 1 cup mango, chopped
• 2 red peppers, chopped
• 3 green onions, chopped
• 1/4 - 1/2 cup chopped cilantro (use more or less depending on your taste)
• 1/4 cup olive oil
• Juice of 1 lime
• 1 teaspoon lime zest
• 2 tablespoons fresh chopped parsley
• 1/4 teaspoon honey
• Salt and pepper, to taste

Directions
Rinse your quinoa well if the stuff that you bought isn't pre-rinsed.  Put quinoa and water in a medium pot, bring to a boil, then immediately reduce the heat to low, cover, and cook for 15 minutes.   Fluff with a fork.  Let cool.

Meanwhile, in a large bowl add your black beans, mango, red pepper, green onion, and cilantro.  Then in a small bowl, whisk together the olive oil, lime juice, lime zest, parsley, honey, salt, and pepper.

Add the quinoa to the large bowl along with the dressing from the small bowl, and stir well to combine.  Refrigerate and serve cold.

I eat it on its own for lunches at work, but Jenna recommends putting the leftovers into a brown rice wrap with salsa and avocado or hummus.

Recipe Source:  Jenna...thanks Jenna!  Sorry it took me 2.5 freaking years!