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