Quinoa, Black Bean, and Mango salad

Quinoa is the perfect vessel for this plant-based, and plant-protein packed salad. Toasted, nutty quinoa contrasts with spicy black beans, sweet mango, and a jalapeño lime dressing with a kick. It’s a beautiful meal that’s perfect just on its own, as a side, or as part of a lovely Mexican fiesta spread.

Adapted from ATK’s recipe from their The Complete Vegetarian Cookbook.

Tips and Tricks

This is a salad you could easily adapt. Use whatever you have on hand to create what you like. You could easily add your own beans, some cheese, jalapeño (if you need more spice), more cilantro, or anything else you feel would go well.

You can adjust the spice level two different ways. The first (and most effective way) would be to limit the amount of jalapeño you put in the dressing. You can either use half a jalapeño or de-seed the jalapeño first. I’d err on the side of caution and start with a smaller amount at first. Taste it and then you can add more if needed.

The second way is to skip the cayenne pepper when you cook the black beans.

If you’d prefer another dressing for this salad, go for it! There are any number of other dressings that would go well with this!

Ingredients:

  • 1 1/2 cups pre-washed white or multicolored quinoa

  • 2 1/4 cups water

  • kosher salt

  • 1 14.5oz can black beans, rinsed

  • 1/2 tsp cumin

  • 1/4 tsp cayenne pepper

  • 1 mango, peeled and cut into bite-size pieces

  • 1 ripe avocado, sliced and cut into bite-size pieces

  • 1/4 - 1/2 cup chopped cilantro (for garnish)

    For the dressing:

  • juice of 2 limes (about 5 tbsp)

  • 1 jalapeño, sliced coarse (de-seeded for less spice)

  • 1/2 tsp cumin

  • 1/4 cup chopped cilantro

  • 1/3 cup extra virgin olive oil

Directions:

Heat a large sauce pan over medium heat on the stove. Check the heat level by hovering your hand over the pan. Once it begins to feel hot, add the quinoa and toast for 5 minutes or so, or until the quinoa is aromatic and slightly browned (it will look subtle).

Add the water and 1 tsp kosher salt. Bring the water to a simmer, lower the heat to low, and cover the pan. Let sit for at least 10 minutes, or until all water has evaporated. (It may need a couple minutes longer).

Take off the heat, uncover, and place the quinoa on a baking sheet or another wide, flat surface where it can cool for 20 minutes or so.

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While the quinoa is cooling down, work on your dressing. Place the lime juice in a blender, or if you’re working with an immersion blender, place in a small bowl. Add the jalapeños, cumin, and chopped cilantro. While the blender or immersion blender is running, slowly add in the olive oil. Continue until the mixture has emulsified and become a semi-thick dressing. You may need more or less olive oil.

When done, set aside.

Briefly heat your black beans in a small sauce pan over medium heat. Add the cumin, cayenne pepper, and a sprinkle of salt. Let heat for 5 - 7 minutes, just until they’re warmed through and lose their canned flavor. Take off heat and set aside for later.

Now it’s time to put everything together. In a large bowl, place the quinoa, your black beans, mango, and cilantro. Add the dressing and toss so everything is coated. Add the sliced avocado and toss one more time.

Serve and enjoy!