21 Aug '11, 4pm

Vegan Make-Ahead Meal: Quinoa Salad with Black Beans

The original recipe that calls for mangoes and red bell pepper can be viewed here on the Portland Mercury . My seasonal twist, using what was already in the fridge and cupboard, went like this: Quinoa Salad with Black Beans Yields 4-6 servings, depending on hunger levels. :) 2 local peaches (instead of mango), diced small 2 cobs of kennelled local sweet corn (instead of red bell pepper) 1 cup chopped spring onions 2 tablespoons red wine vinegar 2 tablespoons olive oil (instead of grape seed oil) 1/4 teaspoon sea salt 2 cups cooked organic, fair trade quinoa , cooled 1 1/2 cups black beans, drained and rinsed (a 15-ounce can. I like Eden organic, BPA-free canned variety.) a few leaves of local lettuce for plating 1. Mix together everything in a bowl -- except for the quinoa and black beans -- to evenly coat and salt the veggies and fruit with oil. 2. Mix in the quinoa and t...

Full article: http://www.treehugger.com/files/2011/08/vegan-make-ahead-...

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Vegan Make-Ahead Meal: Quinoa Salad with Black ...

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The original recipe that calls for mangoes and red bell pepper can be viewed here on the Portland Mercury . My seasonal tw...

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