15 Memorial Day Cookout Recipes to Wow Your Guests

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Quinoa Summer Salad

This nutrient-packed summer salad is both refreshing and delicious! The savory notes are perfectly balanced with juicy ripe mango chunks, and it's bursting with the best flavors of summer! Pair it with a protein hot off the grill for a more robust meal. 

Ingredients (serves 6-8 people):

• 2 cups quinoa, rinsed
• 4 cups water or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large ripe mango, cubed
• 1 large ripe avocado, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely diced
• 1/2 cup fresh cilantro leaves, chopped
• Juice of 3 limes
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste
• Optional: 1 jalapeño pepper, finely diced

Instructions:

1. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth.
2. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 min., or until the quinoa is tender and the liquid is absorbed.
3. Remove from heat and let the quinoa cool to room temperature.
4. In a large mixing bowl, combine the cooked and cooled quinoa, drained black beans, drained chickpeas, diced mango, diced avocado, diced red bell pepper, finely diced red onion, and chopped cilantro.
5. Add the finely diced jalapeño pepper for extra heat, if desired.
6. In a small bowl, whisk together the lime juice and extra-virgin olive oil until well combined. Season with salt and pepper to taste.
7. Pour the dressing over the quinoa salad ingredients in the large mixing bowl, and gently toss everything together until well coated with the dressing.
8. Cover the bowl with plastic wrap or transfer the salad to a large airtight container.
9. Chill the quinoa salad in the refrigerator for at least 1 hour for the best flavor. Once chilled, give the salad a final toss.
10. Garnish with additional chopped cilantro if desired, and enjoy!