Mango, Black Bean & Quinoa Salad
A light, vibrant salad with a hint of sweetness.
  • 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 refridgerator.
  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 1/2 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.
  • 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 refridgerator.
  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 1/2 dressing to the salad mixture and stir well. Add the remaining dressing if needed and top with sliced avocado.
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