I have a thing for salads. Most of the time, I’m throwing a plethora of fresh vegetables into a big bowl, topping it with some hummus and balsamic vinegar and calling it a fantastic meal. But there are times when I take a more strategic route and put together a solid recipe that is definitely worth sharing.
Most people think of salad as filler and have a hard time accepting it alone as a meal. I’ve gotten really good at changing the way people think of salads by proving that a nutrients and satiety can all be achieved.
Quinoa is one of my favorite salad secrets. This ancient powerhouse grain is filled with protein and fiber and is a nice alternative to any pasta. It’s easy to digest, gluten free and has a deliciously nutty flavor. The texture is outstanding in almost any salad dish.
I’ve created quite a few quinoa salad recipes, but this one is by far my favorite. You can eat this on its own or serve it with a bit more protein for an even more satisfying meal.
Black Bean and Mango Quinoa Salad
- 14oz can black beans preferably organic no salt added
- 1 ripe mango, peeled and diced
- 1 red pepper, diced
- 1 small avocado, diced
- 1/2 cup cooked organic red quinoa
- 2 tablespoons lemon juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cilantro
- salt and pepper
- Combine all ingredients in a large bowl.
- Mix to combine and serve.
For more recipes from Lauren, check out her blog: www.saywhatyouneedtosayblog.com