Load up on healthy grains, fruits and vegetables with this quick dish.
This protein-filled salad recipe from the University of Kansas Hospital’s Center for Advanced Heart Care isn’t just delicious, it’s also good for your heart.
2 cups uncooked quinoa
3 1/2 cups water
1 cup chopped cilantro
5 green onions, sliced
1 small red bell pepper, diced
2 cups cooked black beans
3/4 cups mango, diced (You can use fresh or thawed frozen mango.)
1/4 cup extra virgin olive oil
1/2 cup fresh lime juice
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 1/2 teaspoon sea salt
Rinse quinoa in fine mesh strainer under warm water. Place in medium pot with water and a pinch of sea salt. Bring to boil, reduce heat to low, cover and let simmer about 20 minutes or until all liquid is absorbed. Remove cooked quinoa from pot, place in a large bowl to cool.
For the dressing, combine olive oil, lime juice, cumin and sea salt in small bowl. Whisk together and pour over cooled quinoa, toss well with fork. Add cilantro, green onions, peppers, mango and black beans. Toss again.
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