Southwestern Black Bean Quinoa and Mango Medley

Southwestern Black Bean Quinoa and Mango Medley

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Serve this as a side dish at a potluck or enjoy this as a meatless main course with some corn tortillas (perfect for Meatless Mondays!!) Leftovers are perfect for lunch on the go as the flavors only get better the next day. Packed with vitamin C, vitamin A, fiber, folate, iron and lutein so it's not just tasty, it's good for you. This recipe is from The Plant-Powered Diet by Sharon Palmer, RD who I met in California a few months ago on my trip to the Dole Blogger Summit. If you are interested in adding more vegetables and plant-based foods to your diet, this is the book for you. Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl. Drizzle over the mixture and toss. Refrigerate until ready to serve. But I've never cooked quinoa and am not sure where to find it our even what it is.... I love all the ingredients! I will be stumbleing it and pinning it! Haters are gonna hate haha just reading your comment above. My husband recently had to give up gluten and dairy, and I am trying to lose the baby weight... I have enough left over to take for lunch tomorrow! So absolutely flavorful and healthy and filling. Chop more finely than you would the mago and maybe use slightly less (they have a stronger taste). Sorry to hear about your mango allergy! It was my first time making quinoa...I was feeling a little adventurous. Sooo glad I made this! I also added some tomato in it as well. My bf doesn't normally like to try "out of the box" type of recipes but he ate 2 helpings. That's how I know it was a good recipe. Orange pepper instead of red.

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