Here is one of my most requested salad! For as many times as I make this you would think Id have a better picture, but I dont. Youll find that this will be gone before you get a chance to photograph it as well....enjoy! Mango Pineapple Quinoa Salad Arlene Joseph Salad Ingredients: 1 cup uncooked Quinoa 2 cups of Vegetable Broth 1 8oz bag shelled Edamame 1 can Black Beans 1 can Garbanzo Beans 1 Red Bell Pepper, diced 1 Orange Bell Pepper, diced 1 Yellow Bell Pepper, diced Mangoes, peeled and diced Pineapple, peeled and diced 1 bunch Green Onions, thinly sliced ½ - 1 bunch Cilantro, chopped Dressing Ingredients: 5 tbs Red Wine Vinegar 3 tbs Extra Virgin Olive Oil 2 freshly squeezed Lemons 1 freshly squeezed Lime Sea Salt to taste Freshly ground black pepper to taste - Cook quinoa in vegetable broth. Set aside to cool or place in refrigerator to cool. - Steam edamame according to packet instructions. Set aside to cool or place in refrigerator. - Drain and wash black beans and garbanzo beans. Leave in colander to drain fully. - Chop bell peppers, mangoes, pineapples, green onions and cilantro. - Place all salad ingredients in a bowl. - Whisk together red wine vinegar, extra virgin olive oil, salt and pepper. Adjust “tanginess” to your liking. This will be offset quite nicely with the sweetness from the fruits. - Pour dressing in and mix gently to combine. Adjust flavors if necessary, especially salt and pepper. - Place in the refrigerator for at least a few hours allowing all the flavors to be combined and absorbed.
Posted on: Tue, 09 Sep 2014 20:31:47 +0000
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