2 cup quinoa, cooked
½ cup red bell pepper
1 ½ cup black beans, cooked and drained
1 cup mango, diced
Dash of salt and pepper
¼ cup vinaigrette
1 teaspoon minced garlic
1 teaspoon whole grain Dijon mustard
2 tablespoon lemon juice
¼ teaspoon fresh ground black pepper
6 tablespoon extra virgin olive oil
Cook quinoa according to package and let cool.
Meanwhile, dice bell peepers and mango. In a large bowl, combine quinoa, peppers, black beans, mango, salt and pepper.
In a small bowl, whisk finely minced garlic, Dijon mustard, lemon juice, salt and pepper. Slowly pour extra virgin olive oil while whisking. Add to the quinoa salad and stir to combine.
Serve at room temperate or chilled.