Fiesta Mango Black Bean Quinoa Salad Recipes

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FIESTA MANGO QUINOA SALAD



Fiesta Mango Quinoa Salad image

Fiesta Mango Quinoa Salad with black beans, corn, and chili-lime dressing. This 25 minute quinoa salad is vegan, gluten free, and perfect for entertaining.

Provided by Jamie Vespa MS, RD

Categories     30 Minutes     Salad/Side Dish

Time 25m

Number Of Ingredients 16

1 cup dry quinoa
2 cups vegetable broth
1 (15-oz.) can black beans, rinsed and drained
1 cup frozen/thawed corn ((I like Trader Joe's fire-roasted frozen corn))
1 medium red bell pepper, seeded and chopped
1 ripe mango, peeled and chopped
1/2 cup red onion, finely chopped
1/3 cup cilantro leaves, roughly chopped
1 jalapeño pepper, seeds and ribs removed, finely chopped
Optional toppings: pumpkin seeds, chunks of avocado, extra cilantro
3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lime juice
2 tsp. honey
2 tsp. chili powder
1/2 tsp. ground cumin
3/4 tsp. kosher salt

Steps:

  • Combine quinoa and vegetable broth in a medium saucepan. Bring mixture to a boil, reduce heat to low, cover and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes. Transfer to a bowl and let cool slightly.
  • Meanwhile, prepare Chili-Lime Dressing by combining olive oil, lime juice, honey, chili powder, cumin, and salt in a small bowl; stir with a whisk. Set aside.
  • Add black beans, corn, bell pepper, mango, red onion, cilantro, and jalapeño to bowl with quinoa; gently toss. Pour in dressing and toss to coat. Adjust seasoning as needed, add optional toppings and serve.

Nutrition Facts : ServingSize 1.25 cups, Calories 330 kcal, Protein 16 g, Carbohydrate 48 g, Fiber 9 g, Sugar 9 g, Fat 10 g, SaturatedFat 1.5 g, Sodium 330 mg

FIESTA MANGO BLACK BEAN QUINOA SALAD



Fiesta Mango Black Bean Quinoa Salad image

This healthy mango black bean quinoa salad with avocado will be your favorite easy lunch or summer salad to bring to parties. Dressed with a yummy honey chipotle lime dressing for vibrant, bright flavor. It stays good in the fridge for days and can be made ahead of time.

Provided by Monique of AmbitiousKitchen.com

Categories     Gluten Free     Lunch     Salad     Vegan     Vegetarian

Time 25m

Number Of Ingredients 23

For the quinoa:
¾ cup uncooked quinoa
1 ½ cups water
For the salad:
1 (15 ounce) can black beans
1 large mango, diced (about 1 heaping cup diced mango)
1 red bell pepper, diced
1 avocado, diced
½ cup diced cilantro
¼ cup finely diced red onion
1 jalapeno, seeded and diced
For the honey lime chipotle dressing:
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1 tablespoon honey
1 teaspoon dijon mustard
½ teaspoon chipotle chili powder, plus more if you like things a little spicy
1 clove garlic, minced
½ teaspoon salt
Freshly ground black pepper
To garnish:
Extra cilantro
Pepitas

Steps:

  • Add water and quinoa to a medium pot and place over high heat; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove pot from heat and fluff quinoa with a fork.
  • While the quinoa is cooking, chop all your fruits & veggies. Once done, add them to a large bowl along with your cooked quinoa.
  • In a separate small bowl, whisk together the ingredients for the dressing: olive oil, fresh lime juice, honey, dijon, chipotle chili powder, garlic, salt and pepper.
  • Pour dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro and pepitas if you'd like. Serve at room temp or cold. Salad with stay good for 4-5 days in the fridge. Serves 4.

Nutrition Facts : ServingSize 1 serving, Calories 415 kcal, Carbohydrate 58.4 g, Protein 12.9 g, Fat 15.7 g, SaturatedFat 2 g, Fiber 11 g, Sugar 12.2 g

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