Quinoa Mango Salad

Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative

1. If using frozen mango, thaw completely under refrigeration.
2. If using fresh mango, dice mango into chunks.
3. Wash and dice the peppers and onions.
4. Drain the black beans.

Preparation

1. In a kettle, bring water to a boil.
2. Add quinoa and stir to combine.
3. Return to a boil. Cover, reduce heat, and simmer for 10 minutes or until water is fully absorbed and quinoa is al dente, but completely cooked. Do not stir.
4. Let quinoa sit for 5 minutes and then fluff with a fork.
5. Transfer quinoa from the kettle to hotel pans and cool completely utilizing HACCP procedures.
6. In one bowl, toss mango, red pepper, green onions, and black beans together.
7. Add tossed vegetables together into cooled quinoa and toss to combine.
8. In a seperate bowl, make the dressing by mix together vinegar, oil, black pepper, and lime juice.
9. Add the dressing to the cold vegetable and quinoa mixture until quinoa mixture is evenly coated with dressing.
10. Cover and chill for 2 hours before serving to allow flavors to mix.
11. Cold hold for service.

Serving

Serving = 1/4 Cup