This recipe is so refreshing and healthy! It is from the Our Best Bites website.

2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper

*Quinoa can be cooked in water or broth.  I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

Step by Step Instructions:

Place some cooked quinoa in a large bowl

Add some black beans, which are packed with protein and fiber

And some gorgeous chopped bell pepper.
And if you have to sell your first born to be able to afford a fresh red bell pepper right now, you could substitute some jarred roasted red bell peppers, or even a couple of diced tomatoes.

Add some sweet, juicy mango.
FYI Whole Foods Market has awesome Hatian mangoes in stock right now.
That’s what I used and they were deeelicious.

Toss in some sliced green onions

And a big handful of chopped cilantro

Give it a big toss

In a separate bowl, whisk together the quick dressing.
Juice a half of a lime, or a whole lime if you’re a lime-y kinda person like I am.

Add a few splashes of red wine vinegar

and some extra virgin olive oil

And then pause to reflect that food is indeed art

Write a haiku if you feel so inclined

And we’ll move on.
Whisk it all up and pour it over the salad and then give it another good toss.

Now this is where I would get kicked off the ranch.  Because on the ranch we all know that salt is evil.  Unless you’re trying to throw a weigh-in and then it’s awesome. But I think at this point the salad needs a generous sprinkling of kosher salt and fresh ground pepper. 

Chill before serving so all of those yummy flavors can party it up.
You can eat it plain as a one-dish meal, or as a side dish

Or do what I did and spoon it over grilled chicken.