How To Make Quinoa Black Bean Salad with Mango and Avocado
Quinoa is incorporated into this black bean salad for a more filling meal! It’s also tossed in a mango, avocado, and honey-lime dressing for freshness.
Serves:
Ingredients
- 1cupdry quinoa
- 14½ozchicken broth,low-sodium
- salt
- 3tbspextra-virgin olive oil
- 3tbsplime juice,fresh
- 2tsphoney
- ½tspground cumin
- ¼tspground ginger
- ¼tspcayenne pepper,optional
- 1canblack beans,drained and rinsed
- 1medium mango,peeled, cored and diced
- 1red bell pepper,cored and chopped
- ½cupgreen onions,sliced
- ⅓cupcilantro,chopped
- 1medium avocado,semi-firm but ripe, cored and diced
Instructions
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Rinse the quinoa well in a fine mesh strainer. Transfer to a medium saucepan along with the chicken broth and ¼ cup water and season lightly with salt to taste.
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Bring to a boil, then reduce the heat to low and simmer for about 15 to 20 minutes, until the water has been absorbed. Let cool.
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In a small mixing bowl, whisk together the olive oil, lime juice, honey, cumin, ginger and cayenne pepper.
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In a large bowl or salad bowl, toss together the quinoa, black beans, mango, bell pepper, green onions, cilantro, avocado and dressing.
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Season with salt to taste and serve. Enjoy!
Nutrition
- Calories: 361.78kcal
- Fat: 14.77g
- Saturated Fat: 2.19g
- Monounsaturated Fat: 9.19g
- Polyunsaturated Fat: 2.56g
- Carbohydrates: 48.58g
- Fiber: 10.93g
- Sugar: 12.23g
- Protein: 11.73g
- Cholesterol: 2.06mg
- Sodium: 711.28mg
- Calcium: 62.63mg
- Potassium: 799.39mg
- Iron: 3.53mg
- Vitamin A: 73.68µg
- Vitamin C: 55.38mg
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