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

Midway through Week 2 of Cleanse

We are chugging along with the cleanse! Added grains back in has helped a TON! I'm less food focused and feeling like it's really a fun challenge. A few tips for anyone doing it?! If you are someone who likes to cook, go off the menu. Remember the rules, but branch out a bit. I got caught up in week one and forgot about all of the other vegetables that I LOVE (like brussels sprouts), no reason you can't eat them.

Banana Oat Pancakes

The banana oat pancakes were killer. My first batch didn't well, I think using a cast iron skillet is not the best choice, and perhaps related, the heat was too high.. they didn't cook through. I used those as my "leftovers" and packed them for the next morning, reheating them in a non-stick skillet and they were great! It was a good first entry back into the real world!

Mushrooms with Kale

Here's one I forgot to post in week 1... the portobellas with kale! YUM! The marinade was fantastic! And the mushroom was so meaty, it made a great dinner!

Quinoa with pears and almonds is pretty good. Honestly, I was hoping that it would be better.  In my head, it was going to be sweet creamy deliciousness... it wasn't. It wasn't bad- don't get me wrong, but it wasn't what I expected.

Black Bean Patties with Sesame Kale Salad

The other night I made both the black bean patties and the Sesame Kale salad (I omitted the quinoa, because it just seemed weird). It was a perfect combination! Here's a hint with the black bean patties, make them thinner than you think.  I think like- CD size? They get a little crispy on the outside, adding fun texture, and I think if they were bigger (and thinner), they would be crispier and delicious!