Ingredients

• 1/2 cup quinoa, (see Note)
• 1 cup water
• 1/4 cup orange juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 1 teaspoon minced fresh ginger
• 1/8 teaspoon salt
• Pinch of cayenne pepper
• 1 small mango, diced (see Tip)
• 1 small red bell pepper, diced
• 1 cup canned black beans, (see Tips for Two), rinsed
• 2 scallions, thinly sliced

---

Cooking Directions

Step 1

Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. 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 to 20 minutes.

Step 2

Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.

Step 3

When the quinoa is finished cooking, add to the mango mixture and toss to combine.