Is there anything better to savor in the summer heat than a colorful, light, and delicious salad? Besides ice cream or frozen yogurt, of course.
Although I can’t seem to get enough of the aforementioned frozen treats these days, I have also been craving easy-to-prepare salads that are filling enough to enjoy as a main course. Enter this beauty of a salad featuring delicate quinoa, sweet mangoes, crisp red bell pepper, hearty black beans, and aromatic cumin. Every bite is punctuated by a multitude of flavors and a variety of pleasing textures.
As I typed up this post, it occurred to me what a lovely addition diced avocado would be to this salad. I’ve noted this idea in the recipe below, and will be sure to add in some of the creamy fruit the next time I make this… which I have a feeling will be very soon!
Colorful Cumin Quinoa Salad
adapted from Veganomicon‘s Quinoa Salad with Black Beans and Mango
serves 2 as a main course, or 4 as a side dish
