I’m such a nasty hypocrite - just the other day I was singing the praises of locally-grown food, and here I am eating mangos that were flown in from Chile or some other distant land. What can I say? It’s too early for much produce here in the Northeast, and I looooove love love mangos. Trust me, if there was a way to grow them fresh here, I’d have transformed my entire rooftop into a small mango forest.

Quinoa is a super-healthy but slightly obscure grain that many people seem to be on the fence about, if they’ve heard of it at all. Truth be told, the first time I tried it, I dismissed it pretty quickly. The flavor was okay, and although it was quick and easy to cook up, I couldn’t really find a place for it among all the pasta, rice, couscous, bread, bulghur, and other carbs I usually eat. Did I really need to make room in my life for another grain? Even one with an impressive amino acid profile, a surprising source of protein, and a rich mineral content?

Well, quinoa and I got back together recently, and I’m really glad to have given it another chance. While we’re not exactly inseparable (hey, all those other grains need my attention, too!), it does have a regular place in a jar on my pantry shelf. I like it best as an ingredient in salads or stuffings, since it adds an intriguing, couscous-like texture and is able to pair up with many different flavors. It can also be used in place of bulghur in dishes like tabbouleh or even as a hot breakfast cereal.

I really like the textural play in this salad with the firm beans, crunchy quinoa, and silky slivers of mango in a tart and slightly spicy dressing. It’s great by itself for a healthy lunch or as quick dish to whip together for a picnic or potluck. Note that the measurements for the salad are approximate, since I usually taste as I go along, so feel free to adjust to your own preferences!

Black Bean and Quinoa Salad with Mango

2 15-oz cans black beans, rinsed and drained
3/4 cup quinoa, rinsed with cold water
1/3 cup finely chopped red onion (about half a large one)
1/2 any color bell pepper, chopped
1 teaspoon ground cumin seed
1/2 teaspoon ground coriander seed
1/4 teaspoon cayenne pepper (I use a bit more ’cause I like it spicy)
2-3 tablespoons olive oil
finely minced zest from 1/2 lime (about 1 teaspoon)
juice from 1 lime (about 2-3 tablespoons)
1/2 teaspoon salt
1 ataulfo or manila mango, chopped
1/2 cup chopped cilantro
black pepper to taste

Place 1 1/2 cups water in a small saucepan. Bring to a boil, add quinoa, and bring back to a boil. Reduce heat to lowest setting and cover. Cook for about 15 minutes or until all water has been absorbed. Cool to room temperature before tossing with black beans, bell pepper, and chopped onion in a large bowl. Stir olive oil, lime zest and juice, cumin, coriander, cayenne, and salt in a measuring cup, then pour over black bean mixture, stirring to mix. Taste and adjust seasoning if necessary. Gently stir in chopped mango and cilantro. Serve chilled or at room temperature.

Posted by the cookworm on Saturday, April 12th, 2008 at 11:40 am.