Mango Quinoa Salad

Mango Quinoa Salad
3 c. cooked quinoa

1- 14 ounce can black beans rinsed & drained

1 medium mango peeled & diced

6 green onions thinly sliced

1/2 c. chopped cilantro

1 red bell pepper diced

1 yellow bell pepper diced

for the dressing-

zest of one lime

8 T. red wine vinegar

6 T. olive oil

4 T. fresh lime juice

1/2 t. garlic powder

1 t. sugar

kosher salt & fresh cracked black pepper to taste

Cook & cool quinoa to room temperature. Combine the first 8 ingredients in a big bowl &
toss. In a mason jar or salad shaker combine remaining ingredients for dressing & shake.
Pour over salad & toss.

Quinoa Burgers-
2 heaping c. cooked quinoa

3/4 c. shredded cheddar cheese (can use whatever variety you like)

1/2 c. low-fat cottage cheese

1/2 c. carrot, finely grated. (about 1 medium carrot) you could also use 1 cup grated
zucchini squeezed dry

3 eggs

6 tbsp whole wheat flour

3 green onions, including white parts

1/2 t. sugar, or sugar substitute

1/4 t. black pepper

1/4 t. salt

1/2 t. ground cumin

1/8 t. garlic powder

1/8 t. cayenne (can omit if you don’t want any heat)

Olive oil for frying

To cook quinoa, bring 2 cups water & 1/2 tsp salt to a boil, add 1 cup quinoa & cover.
Reduce heat to low & cook for 15-18 minutes or until liquid is absorbed and quinoa is
tender. Let cool to room temperature. In a large mixing bowl combine cooked quinoa,
cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, salt, pepper,
cumin, garlic powder, & cayenne if using. Mix to combine thoroughly. Heat a frying pan
over med-low heat so they have time to set up without falling apart. Add a about 2 tbsp
olive oil and shape about 1/4 -1/3 cup portions into patties (they will be sticky) Drop into
pan & flatten to about 1/2 inch thick. Fry until golden brown, about 3 minutes on each
side. Makes about 10-12 burgers.

Quinoa Pudding- (like a rice or tapioca pudding)
1/2 c. quinoa, rinsed well and drained*

1 c. water

1/2 c. sugar (sugar substitute would be fine )

1/8 t. salt

2 T. corn starch

1 egg

3 c. milk (almond or coconut milk would work too!)

1 t. ground cinnamon

2 T. butter

1 t. vanilla extract

Place quinoa and water in a small sauce pan with a tight-fitting lid. Bring to a boil, covered,
over medium heat. Stir, cover, and reduce heat to low. Cook for 15-20 minutes, or until
quinoa is clear rather than white in the middle, and little “tails” appear. In a large sauce
pan, whisk together the sugar, salt, cinnamon, & corn starch. Add the egg and whisk well.
Whisk in the milk. Add the cooked quinoa. Heat milk mixture over medium-high heat,
stirring constantly, until boiling. Let bubble for 30 seconds and then remove from heat. Stir
in butter and vanilla extract. Allow pudding to cool, uncovered, for about 30 minutes. Stir
and serve warm! Leftovers can be refrigerated and served cold.

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