Quinoa (or Kale),Black Bean and Mango Salad

I had a bit of a mango infatuation this spring. They were on sale for several weeks at the grocery store, and I stocked up for smoothies and salads. A couple weeks later, I'd had enough, and froze whatever I had left. The Orange Sesame dressing developed for this dish, has become a staple in my fridge, it's perfect with all of the greens I'm getting from my CSA!

Quinoa and Black Bean Salad with Orange Sesame Dressing

Ingredients:
1/2 cup Quinoa*
1 cup water
1 can black beans, drained and rinsed
1 mango diced, about 1 cup chopped
2 scallions thinly sliced

for the dressing;
1/4 cup Orange Juice
2 T Rice vinegar
2 teaspoons Sesame oil
1 teaspoon fresh grated ginger
1 pinch cayenne pepper
salt and pepper

Directions:
In a medium saucepan, dry toast the quinoa over a medium heat until it starts to pop, about 5 minutes, stirring often (pay attention here, so it doesn't burn). Then rinse the quinoa in a mesh sieve, to wash away it's bitter, protective coating. Return to saucepan, add water and simmer for 15-20 minutes until water has been absorbed, stirring occasionally.

While quinoa is cooking, prepare dressing. Place all ingredients in a small bowl and whisk together. Season with salt and pepper to taste.

Place cooked quinoa in a large bowl, and add the beans. Stir in dressing. Carefully fold in the mango and scallions. Serve warm, room temp or cold. Stores for several days.

* This also makes a great Kale salad. Substitute 1 bunch of raw chopped Kale for the quinoa. Or, simply add it to cooled quinoa as part of this dish.

Kale and Black Bean Salad with Orange Sesame Dressing