mexican quinoa salad

i know a lot of you read my happy little life but there are some who don't and i just wanted to add my testimony of the mexican quinoa salad! i know a lot of you would enjoy it, too!!

quinoa (pronounced 'keen-wah' in case you have to ask for it. read about it. it's so good for you. a whole grain that's hight in fiber and has 5g of protein in 1/4 c. you can find it at costco, tj's or any health food store.) was new to me but the salad sounded so good and after our meal tonight, i just sat there pondering the experience.

i'll post the receipe here because that puts you one click closer to making it.
it's from delicious by nature:

• Measure desired amount of quinoa into a large bowl
• Pour water over grain and scrub grains together
• Pour off top layer of water, add more water and scrub again
• Pour quinoa into a fine mesh strainer and now you’re ready to cook!

Salad:
1 cup quinoa, rinsed
2 cups water
1 mango, peeled and diced (use a big one, it was my favorite part)
1/2 can black beans (8 oz), drained and rinsed (i used a whole can)
1/2 medium red onion, diced
1 jalapeno pepper, seeds removed and diced (i just used canned, already diced and drained juice. i also served them on the side so they could be added to each person taste.)
1 red bell pepper, diced
1 avocado, diced

Dressing:
3 tbsp extra virgin olive oil
Juice of 4 lemons
1 chipotle pepper in adobo plus 1 tsp of juice (you can find these canned in the mexican section of your local grocery store)
1 tsp coriander
1/2 tsp turmeric
1/8 tsp cinnamon
Salt and pepper to taste

Bring water to boil in a medium pot on stove top. Once it is at a boil add in quinoa and return to a boil. Reduce to a simmer and cover - cook for 15 minutes until water has been absorbed.

While quinoa is cooking, cut vegetables in preparation for assembling salad.

Pour olive oil into the bottom of the large bowl that you will be serving in. Blend the remaining dressing ingredients in a blender until combined (about 20 seconds). Pour into the bowl with the olive oil and whisk to combine. (i followed kelly's advice and served the salad w/ just the olive oil, juice from one lemon and salt and pepper. we served the blended dressing on the side so we could each add it to taste because it's a little spicy. the adults loved it!! but beckam perferred it w/o the dressing. jaden and asher would have preferred just plain black bean w/o the rest of the salad.)

When quinoa is done add it to the bowl along w/ the fruits & vegetables and toss.

If you have time, it is best if you let the salad sit covered in the refrigerator for about an hour to let the flavors combine. This salad was also great the next day, though you may want to add the avocado closer to serving in order to keep it from browning.

we served it as a meal w/ pineapple chunks, cantaloupe and rolls!