Mango, Black Bean & Quinoa Salad
A light, vibrant salad with a hint of sweetness.
  • CourseSalad
  • CuisineGluten-free, Vegan, Vegetarian
Ingredients
  • 1cup dry quinoarinsed
  • 2cups water
  • 1/2cup pepitas
  • 1/2tsp olive oil
  • 1/4tsp salt
  • 1/4tsp smoked paprika
  • 15oz can of black beans, rinsed and drained
  • 1/2cup red onion, diced
  • 2large mangos, peeled and diced
  • 3cups baby spinach, rinsed
  • 1large avocado, sliced
Dressing
  • 4Tbsp red wine vinegar
  • 3Tbsp olive oil
  • 2Tbsp fresh lime juice
  • 1/2tsp salt
  • 1/4tsp black pepper
Instructions
  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.
Mango, Black Bean & Quinoa Salad
Print Recipe
A light, vibrant salad with a hint of sweetness.
  • CourseSalad
  • CuisineGluten-free, Vegan, Vegetarian
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
  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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