Ingredients
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
Method
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
coat.
When the quinoa is finished cooking and has cooled, add to the mango mixture and toss to
combine.
