Quinoa Mango Black Bean Salad
A healthy vegetarian sweet and spicy Quinoa Mango Black Bean Salad drizzled with a Chipotle-Lime Dressing and smoky roasted pepitas.
Servings: 6
Ingredients
Cook Quinoa:
- 1 cup Quinoa, rinsed
- 2 cups Water
Roasted Pepitas:
- ½ cup Pepitas
- ½ tsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp smoked paprika
Salad Ingredients:
- 1 (15 oz can) black beans, drained, rinsed
- ½ cup red onion, diced
- 2 cups (2 mangoes) mangoes, diced plus ¼ cup for garnish
- 2 cups baby spinach, large chopped
- 4 Tbsps cilantro, chopped, plus more for garnish
Garnish:
- 2 avocados, diced before serving
- 1 lime, cut into wedges
Chipotle-Lime Vinaigrette:
- ½ tsp apple cider vinegar
- 1 Chipotle pepper in adobe sauce (*see notes)
- 2 tsps adobe sauce
- 2 Tbsps Lime juice, (1 lime)
- ½ tsp salt
- ¼ tsp ground cumin
- 1 cup fresh cilantro leaves
- ¼ cup extra-virgin olive oil
Instructions
- To Cook Quinoa: In a small saucepan over medium-high heat, bring quinoa and water to a boil, turn heat to low, cover and cook for about 15 minutes. Remove from heat and fluff with a fork; set aside to cool completely.
- To Roast Pepitas: Preheat oven to 325°F. On a large baking sheet, toss together the pepitas, olive oil, salt, and smoked paprika. Roast for about 8-9 minutes until slightly golden and fragrant; set aside to cool.
- To Make the Chipotle-Lime Vinaigrette: In a food processor, combine the apple cider vinegar, chipotle pepper, adobo sauce, lime juice, salt, cumin, and fresh cilantro; pulse a few times and scrape with a rubber spatula. With the food processor running, add the olive oil and process until smooth; set aside.
- To Assemble Salad: In a large serving bowl, stir together the quinoa, black beans, red onion, mangoes, baby spinach, cilantro, and roasted pepitas. Drizzle with ¾ of the Chipotle-Lime Dressing; taste for seasoning. Add more dressing plus more salt and pepper, if needed. (If time permits, let the salad sit for 1 hour in the refrigerator before serving).
- Garnish with mango, avocado, cilantro, and lime wedges. Store in an airtight container for up 2 to 3 days.
Notes
- TO STORE REMAINING CHIPOTLE PEPPER IN ADOBO SAUCE: Refrigerate remaining chipotle peppers in adobo sauce in an airtight container for up to 2 weeks or freezer for up to 1 month.
- FOR MORE FLAVOR: If time permits, assemble salad mixed with the Chipotle-Lime Dressing and refrigerate for 1 hour before garnishing to let the flavors combine. (Do not add the garnish until serving).