Black Bean, Mango, Avocado, and Quinoa

quinoa salad

I love this salad.

It is so versatile: main entree, side salad, lunch, or dinner.  My mom, Jod, introduced me to this recipe.  At first I made it as a side for dinner.  Then I started making a big batch of it on Sundays and packing it for a healthy lunch for the week.

The ingredients might seem like a weird combination.  Just try it; you’ll love it too!

Ingredients – taken from Angela @
  • 1 cup quinoa, rinsed and drained
  • 1 can black beans, rinsed drained
  • 1 fresh mango, cubed
  • 1 ripe avocado, cubed
  • 1 cucumber, seeds removed and diced
  • ½ cup mint, chopped – I often leave this out.
  • ½ cup fresh cilantro, chopped
  • ⅓ cup olive oil
  • 2 tbsp lime juice
  • 1 clove garlic
  • salt and pepper
  • I like to add in chopped kale – super food, super yummy:)
  1. Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
  2. In a large bowl, whisk together the olive oil, lime juice, and garlic.
  3. Add the remaining ingredients, including the quinoa, and gently combine. Season with salt and pepper. Place in the fridge for 20 minutes to let the salad cool and flavors combine. Serve immediately.

Note:  Double the recipe if making lunch for the week.



Fresh Citrus Salad Dressing and Kale/Romaine Salad

Mash 1/2/t. salt and 2-3 cloves garlic in bottom of wooden salad bowl.

In jar, mix 8 T. citrus olive oil (infused lemon, lime, blood orange);  4 T. fruit flavored vinegar (peach, blackberry, strawberry, etc.),  1 tsp. mustard (dijon), salt and pepper.  Shake.

Mix kale and romaine lettuce with fresh cilantro, small cubed pecorino, candied walnuts or cashews, tomatoes, green onions, Jodi’s homemade croutons.


Ken’s Steak and Caesar Salad

ken:jod steaks

Kens’ Caesar Salad
A dash of salt in large oak salad bowl
Two to three cloves garlic crushed with a fork in the salt
Two tablespoons anchovy paste
Dash of Worcestershire sauce
One T Dijon mustard (gray poupon)
Squeeze of half lemon or less
Mix ingredients in bowl
Slowly pour thin stream of olive oil into mix while continually mixing to nice
Add romaine lettuce
Garnish with homemade croutons, rile olives and graded Parmesan or Pecorino.
Can lay two anchovy fillets in top for presentation
Three servings


Ken and Jod’s Steak Marinade

1/4 c Teriyaki sauce
2T Soy Sauce
2 T Red wine
2 T Red wine vinegar
Clove garlic crushed
1/2 tsp. tenderizer
3-4 T fresh chopped chives