Quinoa Black Bean Mango Salad

You're probably doing what I did when I first saw this recipe: drooling. Yes, it's that amazing of a recipe! During New England's harsh winter, this recipe is great for those of you longing for the summer sun. Black beans and quinoa are excellent sources of protein and iron. Adding mango and lime help your body to absorb the iron because of the vitamin C. This vibrant salad will help transport your mind to your own personal paradise. Don't forget the mojitos!

Ingredients:
1 cup quinoa
2 cups water
1 can black beans, drained and rinsed ( you can always buy dry beans, soak them and then cook them, too. That's entirely up to you)
1 cup mango diced
1 red bell pepper
2 green onions, sliced
1/4 cup cilantro
1/4 cup extra virgin olive oil
2 tsp fresh lime juice
salt and pepper to taste

Directions:
1. Toast quinoa in a small saucepan over medium heat, stirring continuously until it begins to crackle and becomes aromatic (about 5 minutes).
2. Transfer to a fine sieve and rinse thoroughly.
3. Return the quinoa to the pot and add water. Bring to a simmer, reduce heat. Cover and cook until the quinoa is tender and the liquid has been absorbed (About 15 minutes).
4. In a large bowl, combine quinoa, black beans, mango, red pepper, green onions and cilantro.
5. In a separate bowl, whisk olive oil and fresh lime juice to make salad dressing (may need another 1 or 2 teaspoons depending on you like lime).
6. Drizzle over quinoa salad and toss to distribute evenly.
7. Add salt and pepper to taste. Chill and serve.

Important Side Note: Let the quinoa cool before mixing in all the ingredients. It will be sticky and really moist. If you let it sit for a while, it will dry up enough so that it's not all clumped together. Trust me, it tastes better that way.