Sweet and sour summer quinoa salad

QuinoaSalad

It was love at first taste with this light and tangy salad at my local grocery store.

But paying $9.00 per pound for it from the self-serve section? That’s when I decided to take matters into my own hands.

After cooking, chopping and swapping some ingredients, I’m pretty pleased with the result, which makes a delicious midsummer dinner or side dish to share.

Sweet & Sour Summer Quinoa Salad

Ingredients: 

  • 2 cups uncooked quinoa
  • 1 green bell pepper, diced
  • 2 mangoes, peeled, pitted and diced
  • 1/2 red onion, diced
  • 1 can black beans, rinsed
  • 1 handful parsley, roughly chopped
  • 1 cup dried cranberries
  • 1/2 cup balsamic vinegar
  • Salt and pepper, to taste

Directions: 

  1. Cook quinoa according to directions on package, set aside
  2. Prep veggies while cooked quinoa is cooling, combining bell pepper, mango, onion, beans, parsley and cranberries in a large bowl
  3. Add quinoa, then balsamic vinegar, salt and pepper, mixing to incorporate
  4. Chill in refrigerator for a few hours (or overnight) before serving
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