Want a great summer recipe to accompany the ultimate BBQ? Give this one a try!
1 cup quinoa, rinsed and drained
1 can black beans, rinsed drained
1 fresh mango, cubed
1 ripe avocado, cubed
1 cucumber, seeds removed and diced
½ cup mint, chopped
½ cup fresh coriander (cilantro), chopped
⅓ cup Persian Lime EVOO
1/4 cup Pineapple Balsamic Vinegar
1 clove garlic
salt and pepper
1. Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
2. In a large bowl, whisk together the Persian Lime EVOO, Pineapple Balsamic Vinegar, and garlic.
3. Add the remaining ingredients, including the quinoa, and gently combine. Season with salt and pepper.
4. Place in the fridge for 20 minutes to let the salad cool and flavors combine. Serve immediately.