Ingredients
- ½ cup quinoa
- 1 cup water
- ¼ cup orange juice
- ¼ cup chopped fresh coriander
- 2 tbsp rice wine vinegar
- 1 avocado, diced
- 2 tsp toasted sesame oil
- 1 tsp fresh ginger, grated
- ? teaspoon salt
- pinch of cayenne pepper
- 1 small mango, diced
- 1 small capsicum, diced
- 400g black beans, hydrated or canned, rinsed
- 2 spring onions, thinly sliced
- 1 tbsp sesame seeds, toasted
- 2 tbsp olive oil
Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4-6 minutes. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 – 20 minutes.
Meanwhile, whisk orange juice, coriander, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango,capsicum, avocado, sesame seeds, beans and spring onions, and toss to coat.
When the quinoa is finished cooking and has cooled, add to the mango mixture and toss to combine.
