Quinoa, Black Bean and Mango Salad

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   1.

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   Toast the quinoa in a large saucepan over medium-high heat, stirring often, until the quinoa makes a frequent popping sound, about 5-7 minutes.

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   Stir in water and bring to a simmer.

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   Cover, reduce heat to low, and simmer gently until the quinoa is done, about 15 minutes.

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   Spread quinoa on a rimmed baking sheet and let it cool for 20 minutes.

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   Transfer to a large bowl.

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   2.

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   Meanwhile, process the lime juice, jalapeno, cumin, and salt in food processor until the jalapeno is finely chopped, about 15 seconds.

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   Add olive oil and cilantro in a few small batches and process each batch until the dressing is smooth and emulsified.

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    3.

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    Add bell pepper, mango, black beans, and lime-jalapeno dressing into the cooled quinoa and toss to combine.

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    Season with salt and pepper to taste.

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    Adapted from The Complete Vegetarian Cookbook by Americas Test Kitchen.

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