Mango, Red Bean & Quinoa Salad– My return to the kitchen

Quinoa, Salad, Side Dish, Vegetarian

Mati, I am back!

Well not entirely because my freezer is full from delicious food made by my aunt Ray for us so that we would not have to worry about food these days with our new roommate on board. Thanks Rachie!

Meet the new roommate. Isn’t he cute? Deserves all the attention and staying away from the kitchen!

Having a baby surrounded by family and friends has been an amazing experience, one that A and I are very thankful for.  Our friends and family have been really supportive, making us meals, doing our laundry, and even babysitting so that we can go out for a bike ride!  I have not been staying away from the kitchen too much as I have been making a few things here and there but nothing to write home about.  I made some butternut squash soup this week, and lentil soup last week, easy things that I don’t have to think too much about and that do not take too much time or can stay on the stove forever while M gets my attention.

Last Friday night we stayed home for dinner and it took us forever to eat because I had not prepared anything ahead of time and suddenly 9:30 hit and we were just starting to eat.  It was great though to not be on a schedule for that night, except for M’s meals.

I had read Joy the Baker‘s blog earlier that week and saw her Quinoa Black Bean Mango Salad and decided to give it a try with a few alterations. Here it is.


  • 1 cup uncooked quinoa
  • 1/2 cup uncooked millet
  • 1 ripe mango
  • 1/2 (15 ounce) can red beans, rinsed
  • 1/2 (15 ounce) can chickpeas, rinsed
  • 1/3 cup chopped scallions
  • Juice of 1 lemon
  • Olive oil
  • Salt and pepper to taste


  1. Place quinoa in a fine mesh strainer. Rinse under cool water for 2 to 3 minutes. Place quinoa in a medium saucepan with 1 1/2 cup water. Bring to a boil. Add a bit of salt. Reduce to a simmer and cook until water is absorbed. Remove from heat and let stand for 5 minutes before fluffing. Cool slightly.
  2. In a medium saucepan, bring 1 1/2 cups water to a boil. Add millet and a bit of salt. Reduce to a simmer, cook uncovered until water has absorbed and millet is fluffy. If you don’t stir it too much during cooking, the millet will be fluffy.
  3. Toss slightly cooled quinoa and millet with mango, red beans, chickpeas, scallions, lemon juice, and salt and pepper to taste.




3 thoughts on “Mango, Red Bean & Quinoa Salad– My return to the kitchen

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