It is the first Monday of the month which means it is time for our Secret Recipe Club reveal. For this month I had The life and loves of grumpy’s honeybunch
Shelby started her blog in 2007 as a record for her children and some day her grandchildren to remember her by.The blog become a journey of family life, love, happiness, sadness and many more memories and emotions that revolve around food. On her blog she creates fun, healthy, delicious recipes with the exception of an occasional indulgence, as she describes it
Going through Shelby’s archives I bookmarked her Apricot Cashew Quinoa Breakfast Cookies, Flour Tortilla and her Date Scones but ended up making her quinoa salad with mango, black beans, and cilantro lime dressing because I had all the ingredients on hand and I just love trying new salads and recipes using quinoa.
While quinoa (keen-wa) is usually considered to be a whole grain, it is actually a seed, but can be prepared like whole grains such as rice or barley. (You can check out my detailed post on how to cook quinoa here). Compared to whole grains, quinoa has the highest protein content,and it provides all 9 essential amino acids, making it a complete protein so it’s perfect for vegetarians and vegans. Quinoa is also gluten-free and cholesterol-free. It is also a good source of dietary fiber, phosphorus and is high in magnesium and iron. It is also a good source of calcium. The best part is quinoa is a super food that is very easy to prepare, it is tasty and versatile.
This quinoa salad was a refreshing blast of colors and flavor. The mango and the dressing added a sweet note that was balanced by the lemon juice and the freshness of cilantro. I slightly adapted the recipe by using lemon juice instead of lime and olive oil instead of grape-seed oil and honey instead of sugar for the dressing and I added cilantro to the dressing as well the result was a hit with the entire family.
Quinoa Salad with Mango, Black Beans, and Cilantro Lemon 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 red onion
- 1/2 cup cilantro, chopped
- 1/3 cup cilantro leaves
- 1 large lemon, juiced
- 1 tablespoon olive oil
- 1 teaspoon honey