Prep time15 minutes
Recipe TypeLunch Side Dishes Salads


This dish displays a rainbow of flavors and colors, combining the sweetness of mangoes, the heartiness of quinoa and the spiciness of cayenne pepper. Simmering the quinoa in fresh orange juice provides the perfect base for what is bound to become your new favorite side dish or lunch.


2cquinoa (black, red, white or a combination)
1 1⁄4cwater
1 1⁄4corange juice. plus 1Tbs for dressing
1⁄4tsalt, plus 1/2 tsp for dressing
1 red pepper (diced)
1 large ripe mango (diced)
1 can black beans (drained and rinsed)
1⁄4ccilantro (chopped)
4 green onions, green parts only (chopped)
1Tolive oil
2tagave nectar
1⁄4crice vinegar
6 shakes cayenne pepper (more to taste)


Rinse quinoa in a fine mesh strainer for 2-3 minutes. Place rinsed quinoa in boiling water/oj combination with 1/4 tsp salt. Stir once, cover and reduce to low simmer for 30 minutes. Remove from heat and let sit covered for 5 minutes. Transfer quinoa to serving dish and add in red pepper, mango, black beans and cilantro. Mix well. Whish together 1 Tbs orange juice, 1/2 tsp salt, olive oil, rice vinegar, agave nectar and cayenne pepper. Add to salad, mix well and chill for 30 minutes.

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