Mango Quinoa Salad

Here is a yummy recipe to use quinoa in. David claims that quinoa is probably what the Nephites ate to get buff. This is a fresh, healthy recipe, and by eating this amount of quinoa I promise that you won't turn into a Nephite woman with bulging bicepts. I believe mangos are in season right now because I bought some fresh ones at the store that were on sale and very delicious. I also added more of the oil, vinegar, and lime to give it more flavor. Then I added some chicken to the salad to make it more dinner-esque.

Mango Quinoa Salad
2 cups cooked quinoa at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.
Here is a stolen picture of the dish: