Quinoa, Black Bean and Mango Salad - Vegan, Soy and Wheat Free

Even if you aren't a huge quinoa fan I believe you should give this salad a try.  It is filling with a very refreshing taste.  Also, it is very easy to make.  I believe quinoa is wheat free, but if you have a severe allergy you will want to ensure it has not been cross contaminated.

I found this recipe in Veganomicon, one of my new cookbooks.

I used a mix of white and red quinoa, but feel free to use whatever you have on hand.

1 mango, peeled and diced
1 red pepper, diced
1 cup chopped green onions
1 cup chopped fresh cilantro, or parsley if you really can't stand cilantro
2 tbsp red wine vinegar
2 tbsp grapeseed oil
2 cups cooked quinoa, cooled
1 can (19 oz) black beans, drained and rinsed
a few lettuce leaves for garnish

Rinse quinoa.  To cook the quinoa bring 1 cup of dried quinoa and 2 cups of water to a boil.  Simmer and cook for 15 minutes.  Remove from heat and fluff with a fork.  When the quinoa is cool you can prepare the rest of the salad.

Combine all ingredients with the cooled quinoa and stir to combine.  This can be served immediately if you wish, but I find it tastes better if you leave it in the fridge to let the flavours combine.  To serve place overtop a few lettuce leaves.