Still with the qunioa.
Did you know that this is my third meal that I've gotten out of uno bag of quinoa. Upon purchasing this bag of qunioa, I was pretty horrified at how much at costs. However...it's cool now. It's gone a long way. In fact, we can probably get about 2 more out of it. Probably. We'll see.
I'm sure you'll be waiting with breath that is bated to see how it goes.
Maybe I'll make breakfast quinoa. Who knows. It might get crazy up in here.
So. This quinoa recipe was directly taken from Skinny Taste. Get it, Gina! It's a great recipe...perfect as a side or a snack. The flavors are real sassy when put together. AND it features a mango. This was my first mango experience and I'm proud to admit that it was a positive one.
Southwestern Black Bean, Qunioa and Mango Medley
from Skinny Taste
1 can of black beans, drained and rinsed
1 cup cooked quinoa
1 cup frozen corn (thawed)
1 small red bell pepper, chopped
1 cup mango, chopped
1/4 cup of red onion, chopped small
1/2 cup chopped cilantro
1 small jalapeno pepper, seeded and finely chopped
juice from one medium lemon or lime
1 1/2 tbl extra virgin olive oil
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp ground tumeric
Combine the beans, quinoa, corn, bell pepper, mango, onion, cilantro and jalapeno in a large bowl.
In a smaller bowl, whisk together the juice, olive oil, garlic, cumin, chili powder and tumeric.
Pour the dressing over the vegetables.
Serving size 1 cup (makes about 6 servings)
Points plus 3