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Quinoa, Black Bean, and Mango Salad with Lime
Start to finish: 45 minutes
1.5 cups prewashed white quinoa
2.25 cups water
Salt and pepper
5 tablespoons lime juice (3 limes)
1/2 jalapeno chili, stemmed, seeded, and chopped
3/4 teaspoon ground cumin
1/2 cup extra-virgin olive oil
1/3 cup fresh cilantro leaves
1 red bell pepper, stemmed, seeded, and chopped
1 mango, peeled, pitted, and cut into 1/4-inch pieces
1 (15-ounce) can black beans, rinsed
2 scallions, sliced thin
1 avocado, halved, pitted, and sliced thin
Toast quinoa in large saucepan over medium-high heat, stirring often, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes.
Stir in water and 1/2 teaspoon salt and bring to simmer.
Cover, reduce heat to low, and simmer gently until most of water has been absorbed and quinoa is nearly tender, about 15 minutes.
Spread quinoa on rimmed baking sheet and let cool completely, about 15 minutes; transfer to large bowl. (Cooled quinoa can be refrigerated for up to 3 days.)
Process lime juice, jalapeno, cumin, and 1 teaspoon salt in blender until jalapeno is finely chopped, about 15 seconds.
With blender running, add oil and cilantro; continue to process until smooth and emulsified, about 20 seconds.
Add bell pepper, mango, beans, scallions, and lime-jalapeno dressing to cooled quinoa and toss to combine. Season with salt and pepper to taste. Serve, topping individual servings with avocado.