Quinoa(+) & Mango Salad

I posted before about how, when we tried to buy quinoa, we accidentally bought a quinoa-amaranth-millet blend (oops) which came with a recipe we wanted to try as soon as we got a mango. Here’s the recipe (called “Ancient Grain Mango Salad,”off the package of Sonoma Farms brand Organic Quinoa Ancient Blend):


  • 3 cups cooked* quinoa-amaranth-millet blend (cooled)
  • 1 (14 oz) can black beans, rinsed well/drained
  • 1 large mango, peeled and diced small
  • 1 red bell pepper, diced small
  • 12 cherry tomatoes, halved
  • 2 tbsp finely chopped fresh cilantro


  • 1/4 c. fresh lime juice
  • 6 tbsp. red wine vinegar
  • 6 tbsp. olive oil
  • 3 tbsp. dijon mustard
  • 1 tbsp. honey
  • 1/4 tsp. kosher salt
  • 1/4 tsp. cracked black pepper

DIRECTIONS: It’s as simple as combining the salad ingredients, combining the dressing ingredients, and putting the dressing on the salad (toss to coat completely). Best if you put it in the fridge for 4-12 hrs before serving.**

*I hate when recipes tell you the cooked amounts, but the package doesn’t tell you how much uncooked = how much cooked. I believe (but could be wrong, because I didn’t write it down) this stuff doubles in size when you cook it. So you’d need 1.5 cups uncooked. **We ate part of it right away, and it was fine, but Round 2 (after 8 hrs in the fridge) did taste even better.




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