Quinoa, Black Bean, and Mango Salad

This is a yummy Mexican side dish served to my Bridge Babes in the Northwoods. I was hesitant to use cilantro, fearful some wouldn't like it, so I used fresh parsley instead. It was good, but next time in goes the cilantro.

1½ cups pre-washed white quinoa

2¼ cups water

Salt and pepper

5 Tbs lime juice (3 limes)

½  jalapeño chile, stemmed, seeded, and chopped

¾ tsp ground cumin

½ cup extra virgin olive oil

⅓ cup fresh cilantro leaves

1 red pepper, stemmed, seeded, and chopped

1 mango, peeled, pitted, and cut into ¼" pieces

1 can (15 oz) black beans,  rinsed

2 scallions, sliced thin

1 avocado, halved, pitted, and sliced thin

Toast quinoa i large saucepan over medium heat, stirring often until very fragrant, making a popping sound, 5-7 minutes. Stir in water and ½ tsp salt, bring to a simmer. Reduce heat to low, cover, and simmer gently until most of water has been absorbed and quinoa is nearly tender, about 15 minutes. Spread quinoa onto a rimmed baking sheet and let cool for 20 minutes. Transfer to large bowl.

Process lime juice, jalapeño, cumin, and 1 tsp salt in blender until jalapeño 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. Toss to combine. Season with salt and pepper to taste. Top with sliced avocado when serving.