I have this beautiful friend Leslie who sends us recipe cards with pictures of her family on the flip side for Christmas every year. Her company Sendsations, sends out these great recipe cards as marketing tools for different companies, real estate agents, and the like. We have found several family favorites over the years in Leslie’s Christmas cards.
Anyhoo, last week I was cleaning out my recipe cupboard (believe me, it needed it) and came across the Christmas 2013 cards and sat down to decide which ones we would be likely to use, and which ones we would pass on. I (being Thrive-minded) instantly saw the Thrive-abilities in the Quinoa Energy Salad recipe. Not only that, but I had every single item I needed in my HomeStore already. So I set out to make some. I mean we’re talking some serious nutrition here! Fiber and all kinds of vitamins…real serious food. And it was delicious… even the kids ate it. It was great and I’ve been eating it all week….yeah, once you get used to making things for a large family, it’s kinda hard to remember not to double or triple things, you know what I mean?
Thrive is so easy…I didn’t have to do any chopping for this salad. I simply measured ingredients, added water, and put my feet up to read a book while the quinoa and beans cooked.
Thrive Quinoa Energy Salad
Serves 4 Prep time about 20 minutes
- 1 1/2 c. cooked Thrive Organic Quinoa
- 3/4 c. cooked Thrive Instant Black Beans
- 1/2 c. Thrive Freeze Dried Mango ON SALE!
- 1/3 c. Thrive Freeze Dried Red Bell Peppers
- 3 T. Thrive Freeze Dried Green Onions
- 1 generous tablespoon chopped fresh cilantro or Thrive Freeze Dried Cilantro
- 1 T. olive oil
- 1 T. lime juice
- 1 T. red wine vinegar
- salt and pepper to taste
- Cook your quinoa. Let cool to room temperature. I highly recommend that you follow the instructions for Fluffy Quinoa found on Eating Rules…trust me, you’ll be glad you did!) *I cooked my Quinoa in chicken broth.
- While your quinoa is draining and cooking, add your black beans to a pan with 2 1/4 cups of water in it. Bring to a boil. Reduce to low; cover and gently simmer about 15 minutes. Drain if needed.
- Put mango, red bell pepper and green onions into a bowl. Add warm water JUST TO COVER. The idea is to get enough water to rehydrate, but avoid extra that will be drained away, taking valuable nutrients with it. Stir and let sit while beans and quinoa cook, at least 10-15 minutes.) Drain if needed. *Save this “water”…it has lots of nutrients..you could use it in soup….or you could just drink it out of a cup..which I did…it was actually kinda good…weird but pleasant combo, that mango and red bell pepper.
- Combine quinoa, beans, mango, pepper, onions, and cilantro (if fresh) in a large bowl and toss. In a small bowl, whisk the oil, lime juice, and vinegar (and freeze dried cilantro, if using).
- Toss into salad and refrigerate at least 4 hours and up to overnight.
- Serve cold.
**You can add a little more protein and make this more of a main dish by toasting 1/2 c. Thrive Seasoned Chicken Slices in a hot pan, stirring frequently until toasty brown, then adding them to your bowl of mango and bell pepper before adding the water.
Do you have any quinoa recipes that you love? Give this one a try and come tell me about it by leaving a comment! I’d love to hear from you….