Quinoa Mango Salad

This is one of my absolute favorite recipes from "Veganomicon," modified slightly. I make this quite frequently; this time it was because I happened to see a big pile of nice ripe mangos when I went to the grocery store. Since it's served cold and it keeps well for a few days, I make the whole batch (about 4 servings) and eat it for lunch throughout the week. It takes about 20 min to prepare, not including time to chill.

1 cup uncooked quinoa

2 cups water

1 mango, peeled and diced

1 red bell pepper, diced finely

3/4 cup chopped scallions

2 Tbs red wine vinegar

2 Tbs olive oil

1 (15 oz) can black beans, drained and rinced

1. Cook quinoa and allow to cool.

2. Mix all other ingredients together in a large bowl or tupperware. Add cooked quinoa and stir everything to combine.