Colorful Cumin Quinoa Salad
Quinoa has become a new staple in our house since recently trying it for the first time. By the way, in case you were wondering, it’s pronounced keen-wa.
There have to be hundreds of quinoa salad recipes where it’s mixed with a variety of ingredients. So far, we haven’t been disappointed. This salad is very similar to the Bell Pepper and Black Bean Couscous Salad that Hubby loves so much. The spices are a bit different, and we both really enjoyed this salad, especially the sweetness from the mango!
One Year Ago: Spicy and Sweet Pretzel Party Mix
Two Years Ago: Overnight Cinnamon Rolls
Three Years Ago: Chocolate Cupcakes and Stuffed Chicken Burgers
Colorful Cumin Quinoa Salad
Yield: 4
Ingredients:
1/2 cup dry quinoa
1/2 ripe but firm mango, peeled, pitted, and diced
1/2 red bell pepper, diced
1 cup black beans, rinsed and drained
1/2 cup scallions, chopped
1/2 cup cilantro, chopped
1 Tbsp freshly squeezed lime juice
1 Tbsp extra virgin olive oil
1 tsp cumin, or more to taste
Kosher salt, to taste
Directions:
Cook quinoa according to package directions. You should end up with roughly 1 cup of cooked quinoa.
In a medium bowl, combine the warm cooked quinoa, mango, red bell pepper, black beans, avocado if using, scallions, and cilantro.
In a small bowl, whisk together the lime juice, oil, cumin, and salt. Pour dressing over the salad and stir to combine. Adjust seasonings to taste.
Refrigerate salad for at least 4 hours before serving for best flavor. Serve cold or at room temperature.
Recipe adapted from Healthy Food for Living
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have found taking pictures of soup to be more challenging but you make it look easy!
I agree – soup is hard to photograph. This soup was very thick and chunky. Our bowls are all navy blue so I didn’t want to use that, so I just used my square plate since it was white.
Inspired by your post, I made this yesterday. The texture was tough for me to deal with (I blended it with a food processor), but Scott liked it. Next time I might try it without the cinnamon (and without blending it), maybe make it a little less sweet. Thanks for sharing!
Sorry you didn’t like it 🙁 It is sweeter. Have you tried the other butternut squash soup in my blog. That one isn’t so sweet. And its very creamy.