- Black Beans
- Dijon Mustard
- Frozen Corn
- Green Onion
- Red Quinoa
Did you know that the U.N. declared 2013 to be the International Year of Quinoa? That may be a bit of a stretch but we do love the versatility of these little grains that are packed with nutrition and flavor. In cold salads, red quinoa holds it shape better than white quinoa, adding a nuttiness to the dish without overpowering the other ingredients. And in this recipe, Caroline gives us a taste of the tropics by combining quinoa with sweet mangos, black beans, corn, and currants for a sweet and savory combination. Instead of using the more commonly seen almonds or walnuts in this salad, Caroline adds roasted pepitas (pumpkin seeds) for crunch and finishes the entire thing off with a bright cumin and citrus vinaigrette. Since this salad holds up quite well, it’s perfect to make ahead for a party or picnic. Or, just make a big batch this weekend and enjoy it for lunch throughout the week.
“ I believe that food can bring people together and can build memories, making cooking such an important part of who we are. Using the freshest ingredients you can find and experimenting a bit always seems to make everyone happy. ”
Caroline Hurley is the blogger and recipe developer behind Taste Love & Nourish where she shares her healthful, creative recipes. Inheriting her love of cooking and eating from her parents, Caroline overcame her lack of confidence in the kitchen by pushing herself to try new recipes, ingredients, and techniques. Now, as a well-equipped cook with a passion for using food as a way to bring us together, Caroline creates her own dishes with unprocessed, fresh ingredients and a focus on mostly healthy cooking. After all, it’s all about eating in balance and with Caroline’s recipes, you’ll feel the love that can come from a home-cooked meal.
Did you know that quinoa comes in several colors? Red quinoa is nuttier than white quinoa and holds it shape when cooked, making it great for cold salads.Read the full tip >
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