Summer Salad with mango and quinoa
Servings: 6 people
- ½ cup (100 grams) quinoa
- 1 cup (240 grams) water + ½ teaspoon salt, or vegetable broth
- 2 ripe mangos diced
- 1 cup (150 grams) cucumber diced
- 1 can (240 grams) black beans or 1½ cups cooked black beans
- 1 red onion thinly sliced
- 1 red bell pepper diced
- 1 ripe avocado
FOR THE CILANTRO LIME DRESSING
- 1 cup (25 grams) fresh cilantro use parsley if you don't like cilantro
- ¼ cup (55 grams) extra virgin olive oil
- ¼ cup (60 grams) lime juice use lemon juice if you use parsley
- 2 tablespoons (30 grams) maple syrup
- 1 clove garlic
- 1 teaspoon ginger grated
- 1 teaspoon salt
- Rinse the quinoa under cold water, add it to a small pot with lightly salted water (or vegetable broth), bring to a boil, lower the heat, and simmer until the water evaporates - about 12 minutes.Let cool down before adding to the veggies.
- To a blender, add the ingredients for the cilantro lime dressing.Tip: No blender? Chop cilantro with a knife and whisk with other ingredients in a small bowl.
- To a large bowl, add cooked quinoa, thinly sliced red onion, diced cucumber, diced red bell pepper, diced mango, drained and rinsed black beans, and diced avocado.
- Pour the cilantro lime dressing and toss until well combined.
Nutrition information is an estimate for 1 small serving of black bean mango salad out of 6 servings.
STORAGE
Make ahead: we recommend assembling the salad on the same day you eat it because the veggies release their juices, making the salad a little watery on the second and third days. However, you can prep the dressing and cook the quinoa up to 3 days in advance.
Refrigerator: keep leftovers in an airtight container in the fridge for up to 3 days. Take out of the refrigerator 30 minutes before serving and mix well.
Freezer: not suitable for freezing.
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