Mango, Black Bean & Quinoa Salad
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A light, vibrant salad with a hint of sweetness.
  • CourseSalad
  • CuisineGluten-free, Vegan, Vegetarian
  • 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
  • 4 Tbsp red wine vinegar
  • 3 Tbsp olive oil
  • 2 Tbsp fresh lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  1. 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.
  2. Preheat oven to 350 degrees.
  3. 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.
  4. In a large bowl combine the quinoa, beans, onion, mangos, spinach and pepitas.
  5. In a small bowl, combine red wine vinegar, olive oil, lime juice, salt and pepper and mix well.
  6. 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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