Slow-Cooker Quinoa, Black Bean, and Mango Salad

Name: Slow-Cooker Quinoa, Black Bean, and Mango Salad
Yield: Serves 4 to 6
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)

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A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES4 to 6

TIME3 to 4 hours on low or 2 to 3 hours on high

Slow cooker size4 to 7 quarts

Slow-Cooker Quinoa, Black Bean, and Mango Salad

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

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 ad...

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