Ingredients
- 1 cup dry quinoa rinsed
- 2 cups water
- 1/2 cup pepitas
- 1/2 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp smoked paprika
- 15 oz can of black beans, rinsed and drained
- 1/2 cup red onion, diced
- 2 large mangos, peeled and diced
- 3 cups baby spinach, rinsed
- 1 large avocado, sliced
Dressing
- 4 Tbsp red wine vinegar
- 3 Tbsp olive oil
- 2 Tbsp fresh lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Servings:
Units:
Instructions
- In a medium pan, bring quinoa and water to a boil, turn to low and simmer uncovered for 15 minutes. Remove from heat and cool in refrigerator.
- Preheat oven to 350 degrees.
- Toss pepitas with olive oil, 1/4 tsp salt and paprika. Toast pepitas for 6-7 minutes or until golden brown. Remove from heat and set aside.
- In a large bowl combine the quinoa, beans, onion, mangos, spinach and pepitas.
- In a small bowl, combine red wine vinegar, olive oil, lime juice, salt and pepper and mix well.
- Before serving, add half of dressing to the salad mixture and stir well. Add the remaining dressing if needed and top with sliced avocado.
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