Zanhard's Recipes

Vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients:

• 1 cup quinoa
• 2 cups chicken broth
• 1 tsp salt
• 3 tbsp olive oil
• 1 lime
• 2 tsp honey
• 1/2 tsp cumin
• 1/4 tsp ground ginger
• 1/4 tsp cayenne pepper (optional)
• 1 can black beans
• 1 mango
• 2 bell peppers
• 1 bunch green onions
• 1/3 cup fresh cilantro
• 1 avocado

Steps:

1. Rinse quinoa in a fine mesh strainer, then transfer to a pot along with chicken broth and 1/4 cup water. Add 1 tsp salt. Bring to a boil then reduce the heat to a low simmer until the water has been absorbed, about 20 minutes. Let cool. If desired to be cold for the salad, place in a bowl in the freezer and toss occasionally while prepping rest of salad ingredients.
2. In a mixing bowl whisk together olive oil, honey, cumin, ginger, and cayenne pepper. Juice the lime into the mixing bowl.
3. Drain and rinse the can of black beans in a colander, then leave to dry.
4. Peel then dice up the mango.
5. Wash the bell peppers then small dice them.
6. Wash the green onion, then using scissors cut them into 1/4“ long pieces.
7. Wash and strip the cilantro leaves from the stems and roughly chop.
8. Halve the avocado and then slice the flesh into cubes and use a spoon to extract from the skin.
9. In a large salad bowl toss together the quinoa, diced mango, diced bell pepper, chopped green onions, chopped cilantro, diced avocado, black beans, and the dressing. Stir to combine.