Skinnytaste has done it again! This time, she has found a delicious way to fit quinoa into your everyday diet.
Skinnytaste’s Southwest Black Bean, Quinoa and Mango Medley took about an hour preptime between cooking the quinoa, chopping the veggies and mangoes, however, all that work offered a dish that lasted in my fridge all week, which I ate every day for lunch. I made this dish on Monday, stored it in an airtight container and by Friday it still tasted as appetizing as the first day.
This medley would make a delicious side dish to any entrée and since makes such a large amount, it would make a wonderfully colorful addition to any potluck. Skinnytaste’s Southwest Black Bean, Quinoa and Mango Medley will be my new staple side dish for all our cook-outs this summer. I look forward to sharing it with our friends and family!
For this dish, I used the Goya Quinoa, which is organic but it didn’t have that same weird, strong grassy smell that the Archer Farms Quinoa produced. Don’t get me wrong. Quinoa smells. The Goya brand just smells less.
To make Skinnytaste’s Southwest Black Bean, Quinoa and Mango Medley, I used a ½ cup uncooked quinoa to produce the 1 cup necessary for the recipe. I also used my own chili powder mixture and since honey mango was on sale this week at Publix for $1 each, I added two honey mango for the 1 cup mango.
Find the full Skinnytaste’s Southwest Black Bean, Quinoa and Mango Medley recipe here at Skinnytaste.com
Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!
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