more quinoa salad lovePosted: May 27, 2010
clearly, i have a thing for quinoa. probably because it is a supergrain. or that it is so versatile with both sweet and savory flavors. but i think my favorite thing to make with it is salad – cooling it right down after it’s been cooked and tossing it with different ingredients. some examples of past quinoa salads…
- southwestern sweet potato and quinoa
- moroccan quinoa salad
- prawns with quinoa, avocado, basil, and mint
and now, to add to that list, a quinoa salad recipe that doesn’t involve any cooking beyond the quinoa itself. i was inspired by the veganomicon cookbook, although the original dish calls for black beans – which aren’t so readily available in this country. i happened to have a can of azuki beans in the cupboard (random), so i used those instead – and they turned out to be a fine substitution.
as is the case with some of my other recipes this week, this salad would be great at a picnic or barbecue. it is best served room temperature or straight from the fridge – and works your fine dicing skills.
quinoa with azuki beans and mango
based on the quinoa salad with black beans recipe in veganomicon
- 1 mango, peeled, stoned, and finely diced
- 1 red pepper, seeded and finely diced
- 1 can azuki (or black) beans, drained and rinsed
- 8-9 spring onions, finely sliced
- 1 handful fresh cilantro, chopped
- coarse sea salt + freshly ground black pepper
- 2 tbsp red wine vinegar
- 2 tbsp rapeseed oil
- 1 cup quinoa, cooked
- 1/4 tsp red chili flakes, to garnish (optional)
- set aside the cooked quinoa and allow to cool down to room temperature.
- combine all other ingredients in a large bowl. mix in the quinoa and stir until everything is well combined. serve with a sprinkling of red chili flakes for added heat.