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Source

Sheknows.com

Servings/Yield

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Ingredients

• 2 cups quinoa
• 2 limes juiced + zest
• 3 tablespoons extra virgin olive oil
• pinch salt
• black pepper
• 1 large mango
• 3 green onions
• 1 15 ounce can black beans
• ¼ cilantro, finely chopped

Method

Cook quinoa according to package directions; you can make quinoa up to 2 days ahead.

Meanwhile, in a large bowl, whisk together lime zest, juice, olive oil, salt and pepper.
Preheat grill to medium-high heat.

Slice the "cheeks" off the mango pit, discarding the pit. Brush the mango and green onions with the lime vinaigrette.

Set mango and green onions on the grill and cook, turning every minute, for about 4 minutes or until tender and lightly browned.

Chop the green onions and place them in the bowl with the vinaigrette. Peel and dice the grilled mango and place it in the bowl.

Add quinoa, black beans, and cilantro. Toss ingredients until well combined. Serve warm or chilled.