Texarkana, TX 82° Thu H 88° L 69° Fri H 88° L 69° Sat H 90° L 68° Weather Sponsored By:

A bright quinoa salad with a bite, creaminess and acidity

A bright quinoa salad with a bite, creaminess and acidity

June 12th, 2018 by America's Test Kitchen in Features
This undated photo provided by America's Test Kitchen in May 2018 shows a quinoa, black bean and mango salad in Brookline, Mass. This recipe appears in the cookbook "Vegan For Everybody." (Daniel J. van Ackere/America's Test Kitchen via AP)

Sure, quinoa is a complete protein and is known as a "superfood," so it's a great base for a hearty and healthful main dish salad. But we love it also for its intriguing and delicate texture and nutty flavor.

For a quinoa salad that showcased these great qualities, we started by toasting the quinoa to bring out its flavor before adding liquid to the pan and simmering the seeds until nearly tender.

We then spread the quinoa on a rimmed baking sheet so that the residual heat would finish cooking it gently as it cooled, giving us perfectly cooked, fluffy grains.

Black beans, mango, and bell pepper lent the salad bright flavor, color, and satisfying heft. A simple but intense dressing made with olive oil, lime juice, jalapeno, cumin, and cilantro gave this dish the acidity needed to keep its flavors fresh.

Finally, sliced scallions contributed bite, and a generous topping of avocado slices provided a creamy richness that balanced the bright dressing.

If you buy unwashed quinoa (or if you are unsure whether it's washed), be sure to rinse it before cooking to remove its bitter protective coating (called saponin).



Servings: 4-6

Start to finish: 45 minutes

1 1/2 cups prewashed white quinoa

2 1/4 cups water

Salt and pepper

5 tablespoons lime juice (3 limes)

1/2 jalapeno chili, stemmed, seeded, and chopped

3/4 teaspoon ground cumin

1/2 cup extra-virgin olive oil

1/3 cup fresh cilantro leaves

1 red bell pepper, stemmed, seeded, and chopped

1 mango, peeled, pitted, and cut into 1/4-inch pieces

1 (15-ounce) can black beans, rinsed

2 scallions, sliced thin

1 avocado, halved, pitted, and sliced thin

Toast quinoa in large saucepan over medium-high heat, stirring often, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Stir in water and 1/2 teaspoon salt and bring to simmer. Cover, reduce heat to low, and simmer gently until most of water has been absorbed and quinoa is nearly tender, about 15 minutes.

Spread quinoa on rimmed baking sheet and let cool completely, about 15 minutes; transfer to large bowl. (Cooled quinoa can be refrigerated for up to 3 days.)

Process lime juice, jalapeno, cumin, and 1 teaspoon salt in blender until jalapeno is finely chopped, about 15 seconds. With blender running, add oil and cilantro; continue to process until smooth and emulsified, about 20 seconds.

Add bell pepper, mango, beans, scallions, and lime-jalapeno dressing to cooled quinoa and toss to combine. Season with salt and pepper to taste. Serve, topping individual servings with avocado.

Nutrition information per serving: 480 calories; 239 calories from fat; 27 g fat (4 g saturated; 0 g trans fats); 0 mg cholesterol; 239 mg sodium; 52 g carbohydrate; 11 g fiber; 10 g sugar; 11 g protein.

Getting Started/Comments Policy

Getting started

  1. 1. If you frequently comment on news websites then you may already have a Disqus account. If so, click the "Login" button at the top right of the comment widget and choose whether you'd rather log in with Facebook, Twitter, Google, or a Disqus account.
  2. 2. If you've forgotten your password, Disqus will email you a link that will allow you to create a new one. Easy!
  3. 3. If you're not a member yet, Disqus will go ahead and register you. It's seamless and takes about 10 seconds.
  4. 4. To register, either go through the login process or just click in the box that says "join the discussion," type your comment, and either choose a social media platform to log you in or create a Disqus account with your email address.
  5. 5. If you use Twitter, Facebook or Google to log in, you will need to stay logged into that platform in order to comment. If you create a Disqus account instead, you'll need to remember your Disqus password. Either way, you can change your display name if you'd rather not show off your real name.
  6. 6. Don't be a huge jerk or do anything illegal, and you'll be fine.

Texarkana Gazette Comments Policy

The Texarkana Gazette web sites include interactive areas in which users can express opinions and share ideas and information. We cannot and do not monitor all of the material submitted to the website. Additionally, we do not control, and are not responsible for, content submitted by users. By using the web sites, you may be exposed to content that you may find offensive, indecent, inaccurate, misleading, or otherwise objectionable. You agree that you must evaluate, and bear all risks associated with, the use of the Gazette web sites and any content on the Gazette web sites, including, but not limited to, whether you should rely on such content. Notwithstanding the foregoing, you acknowledge that we shall have the right (but not the obligation) to review any content that you have submitted to the Gazette, and to reject, delete, disable, or remove any content that we determine, in our sole discretion, (a) does not comply with the terms and conditions of this agreement; (b) might violate any law, infringe upon the rights of third parties, or subject us to liability for any reason; or (c) might adversely affect our public image, reputation or goodwill. Moreover, we reserve the right to reject, delete, disable, or remove any content at any time, for the reasons set forth above, for any other reason, or for no reason. If you believe that any content on any of the Gazette web sites infringes upon any copyrights that you own, please contact us pursuant to the procedures outlined in the Digital Millennium Copyright Act (Title 17 U.S.C. § 512) at the following address:

Copyright Agent
The Texarkana Gazette
15 Pine Street
Texarkana, TX 75501
Phone: 903-794-3311
Email: webeditor@texarkanagazette.com