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Vegan Recipe: Quinoa, Black Bean, and Mango Salad

By on January 27, 2016

This is a favorite recipe from the vegan cookbook Veganomicon: The Ultimate Vegan Cookbook, by Isa Chandra Moskowitz and Terry Hope Romero, of the Post Punk Kitchen.  It’s not in the title of the recipe, but what actually makes this salad so tasty is lots and lots of cilantro!  If you are one of those people who thinks cilantro tastes like soap, don’t even bother : )

I made this over the summer for a backyard party, and my son liked it so much he’s been asking for it again ever since.  It feels more like a summer food to me, but we made it anyway and my son was very pleased.  He even helped wash, chop, and measure, which is a rare occurrence!

The original recipe calls for:

1 diced mango
1 diced red bell pepper
1 cup chopped scallions
1 cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil
1/4 teaspoon salt
1 can drained black beans
2 cups cooked quinoa

We adapted the original recipe, leaving out the red bell pepper, and using garlic flavored olive oil, and a mix of red and white balsamic vinegar.   It turned out great!





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Amber
Cambridge, MA

From nine to five, I am a Senior Program Officer at a small non-profit working in International Public Health. In the rest of my hours I am a yoga and meditation teacher, a health enthusiast, an aspiring vegan, an amateur photographer, and most importantly, a mother of two.

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