Maybe it's because I teach on the quarter system and haven't yet gone "back to school" or maybe it's the 90 degree weather, but I'm having a hard time getting it in my head that it's fall next week. *Quick promotion - look for a fun blog event HERE on the Autumnal Equinox next Friday* When I took a walk around the Village this past weekend, there were signs for pumpkin ice cream and pumpkin bagels. Halloween decorations and costumes are everywhere. So, in defiance, I offer this summery dish. It's especially for you gluten-free friends out there. It's vegetarian too and I made it for a main dish for a lunch I had with friends a couple of weeks ago.
But, since I can't deny that it's back to school season, here is a little video. Consider this an instruction on how to pack your backpack. A few weeks ago, we were playing "school" before her actual preschool started so big sister showed me what a student should bring to class. I'm not sure her actual supplies for pre-K last week met her expectations as I made her leave the pet cow home (there also were no wild animals in pre-K . . . at least, not last week).
Mango Black Bean Quinoa Salad (4 servings)
(from Beantown Baker)
1/2 c. dry quinoa
1/2 c. ripe but firm mango, peeled, pitted & diced
1/2 red bell pepper, diced
1 cup black beans, rinsed and drained
3 scallions, chopped
1/4 c. cilantro, chopped
1 T freshly squeezed lime juice
1 T extra virgin olive oil
1 tsp cumin (or more to taste)
salt and pepper (to taste)
Cook quinoa according to package directions. In a medium bowl, combine the warm cooked quinoa, mango, red bell pepper, black beans, scallions and cilantro. In a small bowl, whisk together the lime juice, oil, cumin and salt. Pour dressing over the salad and stir to combine. Adjust seasonings to taste.
Refrigerate salad for at least 4 hours before serving for best flavor. Serve cold or at room temperature.