Contributed by Pooja Mottl
1⁄2 tsp canola, extra virgin olive, or sesame oil
1 cup quinoa (brown or black), rinsed
1⁄4 to 1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
1⁄2 tsp chili powder
1 3⁄4 cup cold water
2 tbsp, plus 2 tsp white wine vinegar
1⁄2 tsp sea salt
1 can organic black beans, rinsed several times, drained
For salsa cruda:
3⁄4 to 1 lb organic roma tomatoes (about 8), stem portion and seeds removed, diced small
1⁄4 medium yellow onion, minced
1 inch long segment jalapeno pepper, minced (or to taste)
1 tbsp lime juice
2 organic mangos, diced small
1 lg handful cilantro, very finely chopped (or to taste)
1⁄2 tspn sea salt, plus 1-2 pinches
Place rinsed and drained quinoa into a heavy sauce pot, and toast over medium flame for a few minutes until the grain becomes slightly browned. Next, stir in oil, then spices, and continue to cook another minute. Add water, bring to a boil, then lower heat and simmer, covered, for 20 minutes. Fluff with a fork and let grain remain in pot.
In the same pot, add vinegar, salt, and beans, and cook for a minute or two over low heat. Transfer beans and quinoa mixture to a large mixing bowl and let cool.
In a separate mixing bowl, add all salsa ingredients and gently stir to incorporate. Taste for seasoning.
Add salsa cruda to quinoa mixture and gently stir with a wooden spoon to fully incorporate. Season to taste, plate, and enjoy as a deliciously healthful main course or side dish.