Quinoa, Mango & Black Bean Salad


 ½ cup quinoa

1 cup water

¼ cup orange juice

¼ cup chopped fresh coriander

2 tbsp rice wine vinegar

1 avocado, diced

2 tsp toasted sesame oil

1 tsp fresh ginger, grated

? teaspoon salt

pinch of cayenne pepper

1 small mango, diced

1 small capsicum, diced

400g black beans, hydrated or canned, rinsed

2 spring onions, thinly sliced

1 tbsp sesame seeds, toasted

2 tbsp olive oil


 Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and

becomes aromatic, 4-6 minutes. Return the quinoa to the pot and add water. Bring to a

simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the

liquid has been absorbed, 15 – 20 minutes.

Meanwhile, whisk orange juice, coriander, vinegar, oil, ginger, salt and cayenne in a medium

bowl. Add mango,capsicum, avocado, sesame seeds, beans and spring onions, and toss to


When the quinoa is finished cooking and has cooled, add to the mango mixture and toss to