Sometimes my roommate and I have a little too much fun planning things. Like the Mexican-themed Shabbat dinner we hosted a little while ago. It all started when we decided to make enchiladas (my roommate’s recipe, and they were delicious and filled with sweet potato, black beans, corn, and sauteed onions and red pepper, covered in tomato sauce and cheese….yum!).
Originally, I had thought to do a quinoa side dish with black beans and mango, which is kind of a classic. However, there were black beans in the enchiladas, and I didn’t want to repeat flavors.
Also, have you noticed how everything that’s “Mexican” involved either beans or corn? I decided to think a little bit more outside the box.
Cumin is what makes the vinaigrette great. Cumin is a fantastic spice with a warm, earthy flavor that pairs really well with the brightness of mango.
Mexican Quinoa Salad
1.5 cups uncooked quinoa (I used red, but regular works as well)
2 ripe mangoes
2 red peppers
4 scallions, white and light green parts
1/4 cup of olive oil
1/4 cup of apple cider vinegar
1.5 teaspoons cumin
2 garlic cloves (or one big one, like I had), peeled and finely minced
Salt and pepper to taste