Thank you to Tiara for this delicious and very healthy recipe!
How to cook quinoa: to avoid a bitter taste, be sure soak the quinoa in water for about 15 minutes then drain through a fine sieve. It's 1 1/4 c. liquid to 1 c. uncooked quinoa, bring to boil, reduce heat and simmer for 25 minutes. You can use either water or broth, the broth will give it more flavor.
I've made this with peaches in place of the mango with fair results.
2 c. cooked quinoa at room temperature, or chilled
1 14 oz. can black beans, rinsed and drained
1 medium mango, peeld and diced
1 red bell pepper, diced
6 green onions, sliced
1/2 c. cooked edamame beans (removed from pod)
1/2 c. chopped cilantro
4 Tbsp. red wine vinegar
3 Tbsp. extra virgin olive oil
1-2 Tbsp. fresh lime juice
salt and pepper to taste
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, beans, edamame and cilantro. In a small bowl combine vinegar, olive oil and lime juice. Whisk until smooth and pour over salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.