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Monday, August 15, 2011

Mango Quinoa Salad

I had a vision of quinoa and mango's to go with my Citrus BBQ Pork Kabobs. I did some online snooping and found a recipe: I doubled the servings and made some changes. I used Purslane instead of cilantro, because it's what I had from my CSA. Purslane is considered a weed, but is a hub of nutrients. Instead of pulling it and tossing it out of your garden, harvest it and use it in the same ways you use spinach and other light greens. It has a very mild lemon flavor. Discard stems (or save for stocks), and use leaves and flowers. Here's my version of a Mango Quinoa salad with Purslane..

Mango Quinoa Salad
1/2 C dried blackbeans
3 C broth
1" piece of Kelp/Kombu (helps make the beans less gassy & cooks them faster)
1 C quinoa
1 1/2 C water
1 large scallion, sliced
1 bunch of purslane, chopped
1 mango, diced
1/2 C orange juice
4 T apple cider vinegar
4 T walnut oil
1/2 t salt
pepper to taste

Soak beans overnight if you can. If not, start beans about 3 hours before the rest of the recipe. Place beans in stock with Kelp/Kombu, cover and bring to a boil, then reduce to low and simmer until tender (but not mushy so they can withstand being mixed into a salad). Once beans are done, strain and rinse then set aside. In saucepan add quinoa and water, cover and bring to a boil then reduce to a simmer for about 15 minutes. While that's cooking, whisk cider vinegar, oil, salt and pepper, orange juice and purslane. Add in beans, scallions and mango and stir thoroughly. When quinoa is done, add that and mix. Refrigerate and serve at room temp or cold.

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