Quinoa, Black Bean and Mango Salad

1. Toast the quinoa in a large saucepan over medium-high heat, stirring often, until the quinoa makes a frequent popping sound, about 5-7 minutes. Stir in water and bring to a simmer. Cover, reduce heat to low, and simmer gently until the quinoa is done, about 15 minutes. Spread quinoa on a rimmed baking sheet and let it cool for 20 minutes. Transfer to a large bowl.

2. Meanwhile, process the lime juice, jalapeno, cumin, and salt in food processor until the jalapeno is finely chopped, about 15 seconds. Add olive oil and cilantro in a few small batches and process each batch until the dressing is smooth and emulsified.

3. Add bell pepper, mango, black beans, and lime-jalapeno dressing into the cooled quinoa and toss to combine. Season with salt and pepper to taste.

Adapted from The Complete Vegetarian Cookbook by America’s Test Kitchen.