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Fiesta Mango Black Bean Quinoa Salad


  • Yield: 4 1x

Description

Can be a side or a vegan/vegetarian main dish


Ingredients

Scale

Quinoa

  • 1/2 cup uncooked quinoa (We prefer tricolor but any quinoa will work)
  • 3/4-1 cups water

Salad

  • 1/2 15 oz can black beans (rinsed and drained)
  • 1 medium mango (peeled diced)
  • 1/2 medium red bell pepper (diced)
  • 1 medium avocado (diced)
  • 1/4 cup cilantro (chopped)
  • 2 tbs red onion (minced)
  • 1/2 large jalapeño (seeded and diced)

Dressing

  • 2 tbs olive oil
  • 2 tbs lime juice (freshly squeezed)
  • 1 tbs honey (For vegan: substitute maple syrup or coconut palm syrup)
  • 1 tsp dijon mustard
  • 1/4 tsp chipotle or San Antonio chili powder (more if you like it spicier)
  • 1 clove garlic (minced)
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Garnish

  • cilantro
  • Roasted Pepitas (pumpkin seeds)

Instructions

Quinoa

  1. Add water and quinoa to a small pot and place over high heat.
  2. Bring the mixtue to a boil, then cover, reduce heat to low and cook for 15 minutes.
  3. After 15 minutes, check for doneness. If done, remove pot from heat and fluff quinoa with a fork.

Dressing

  1. Place all ingredients in a small bowl and whisk together well until thoroughly combined

Salad

  1. In a medium bowl, place all the vegetables.
  2. Pour the dressing over the vegetables and mix well to thoroughly coat the vegetables.
  3. Once quinoa is done and slightly cool, add the quinoa to the dressing coated vegetables.
  4. Allow to sit for at least 15 minutes for the flavors to meld.
  5. Serve at room temperature or chilled.
  6. Top with cilantro and pepitas when serving.

Notes

Source: ambitiouskitchen.com

  • Category: Main Dish, Side Dish

Nutrition

  • Calories: 308
  • Fat: 16.1 g
  • Carbohydrates: 39.64 g
  • Protein: 5.69 g
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