Black Bean and Mango Quinoa Salad

 Michelle made this when our daughters all came to visit for my birthday.  It was colorful and delicious.

Black Bean and Mango Quinoa Salad

2 cups cooked and cooled quinoa (2/3 cup dry quinoa)

1 14 oz. can black beans, drained and rinsed

1 medium mango, peeled and diced

1 red bell pepper, diced

6 green onions, thinly sliced

1 handful chopped cilantro ( about 1/2 cup)

4 T. red wine vinegar

3 T. olive oil

1-2 T. fresh lime juice

Salt and pepper

Quinoa

Rinse in cool water and soak for 5 minutes.  Drain.  Put in a small pot with 1 1/3 cup water or broth and bring to a simmer.  Cover and simmer for 15-20 minutes.  Fluff with fork.  Cool to room temperature.

Put the quinoa in a large bowl.  Add mango, pepper, green onion, black beans and clantro.

In a small, combine vinegar, oil, and lime juice.  Whisk until smooth and pour over the salad.  Toss and add salt and pepper to taste.  Chill for one hour.

Cafeteria Noodles

 This is a delicious side dish.  Or I guess you could add meat and make it the main dish.   It's comfort food!   Enjoy!

Cafeteria Noodles

 Bring to a boil:

1 quart chicken stock with 2 T. of better than bouillon

Add a whole bag of egg noodles and 1 can of cream of chicken soup.

Stir well and boil for 2 minutes.

Remove from heat, add 1 stick of butter and cover until butter is fully melted and noodles are soft.  It will take about 20 minutes.  Stir well and serve.