Ingredients:
1 c. quinoa, dry
2 c. chicken broth (or 1 - 14.5 oz. can chicken broth, and remainder water to make 2 cups liquid)
1/2 Tbsp. Thai seasoning
1 English cucumber (approx. 12 inches in length), chopped
1 red bell pepper, chopped
6 oz. frozen mango chunks (1/2 of 12 oz. bag), chopped (easier to chop while frozen - no need to thaw)
1 - 15 oz. can black beans, drained and rinsed
1 - 15 oz. can garbanzo beans, drained and rinsed
1 Tbsp. lime juice
1/4 c. Persian Lime Olive Oil
1/2 c. Peach White Balsamic
Crushed red pepper, to individual taste (or Harissa Olive Oil, measurement may vary due to individual taste)
1 c. quinoa, dry
2 c. chicken broth (or 1 - 14.5 oz. can chicken broth, and remainder water to make 2 cups liquid)
1/2 Tbsp. Thai seasoning
1 English cucumber (approx. 12 inches in length), chopped
1 red bell pepper, chopped
6 oz. frozen mango chunks (1/2 of 12 oz. bag), chopped (easier to chop while frozen - no need to thaw)
1 - 15 oz. can black beans, drained and rinsed
1 - 15 oz. can garbanzo beans, drained and rinsed
1 Tbsp. lime juice
1/4 c. Persian Lime Olive Oil
1/2 c. Peach White Balsamic
Crushed red pepper, to individual taste (or Harissa Olive Oil, measurement may vary due to individual taste)
In medium saucepan, add quinoa, liquid, and Thai seasoning; bring to a boil. Upon reaching a boil, turn down to simmer; cover and stir occasionally until liquid is absorbed (about 15 minutes). In a large bowl, combine cucumber, bell pepper, black beans, and garbanzo beans. Add lime juice; toss to coat. In a small bowl or larger measuring cup, whisk together the olive oil, balsamic vinegar, and crushed red pepper. Whisk until fully emulsified and no separation is seen between the oil and vinegar. Pour oil and vinegar mixture into the quinoa mixture. Toss gently so that the beans do not get smashed, but be sure to coat thoroughly.
Refrigerate. Serve chilled.
