Name: Slow-Cooker Quinoa, Black Bean, and Mango Salad
Total time: 3 h
Ingredients: 1½ cups prewashed white quinoa , rinsed; 1 jalapeño chile , stemmed, seeded, and minced; 3 tablespoons extra-virgin olive oil; 1 garlic clove , minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1¾ cups water; 1 (15-ounce) can black beans , rinsed; Salt and pepper; 2 red bell peppers , stemmed, seeded, and chopped; 1 mango , peeled, pitted, and cut into ¼-inch pieces; 1/3 cup fresh cilantro leaves; 3 scallions , sliced thin; 1/4 cup lime juice (2 limes)

Why This Recipe Works

This quinoa salad is appropriate for a main course, and even though it comes together in the slow cooker, it's still a fresh-tasting dish. To ensure perfectly cooked, fluffy grains, we “toasted” the quinoa briefly in the microwave before adding it to the slow cooker. Canned black beans were an easy addition, and fresh mango and bell pepper stirred in before serving lent the salad heartiness, texture, and color.

Before You Begin

You will need an oval slow cooker for this recipe. Be sure to rinse the quinoa in a fine-mesh strainer before using; rinsing removes the quinoa's bitter protective coating (called saponins).

Instructions

1. Lightly coat slow cooker with vegetable oil spray. Microwave quinoa, jalapeño, 1 tablespoon oil, garlic, cumin, and coriander in bowl, stirring occasionally, until quinoa is lightly toasted and fragrant, about 3 minutes; transfer to prepared slow cooker. Stir in water, beans, and 1 teaspoon salt. Cover and cook until quinoa is tender and all water is absorbed, 3 to 4 hours on low or 2 to 3 hours on high.

Fluff quinoa with fork, transfer to large serving bowl, and let cool slightly. Add bell peppers, mango, cilantro, scallions, lime juice, and remaining 2 tablespoons oil and gently toss to combine. Season with salt and pepper to taste. Serve.