Description
This vibrant and refreshing Quinoa Mango Black Bean Salad combines protein-rich quinoa and black beans with sweet mango, tender spinach, and crunchy pepitas, all tossed in a smoky chipotle lime vinaigrette. Perfect for a nutritious and flavorful meal, this salad balances sweet, smoky, and tangy flavors in just 35 minutes.
Ingredients
Salad
- 1 cup (195g) Quinoa, rinsed under running water
- 1 3/4 cups (420g) Water
- 1/2 cup (70g) Pepitas
- 1/2 tsp Extra Virgin Olive Oil
- 3/8 tsp Fine Sea Salt (divided as 1/2 tsp + 1/8 tsp)
- 1/4 tsp Smoky Paprika
- 1 3/4 cups (300g) Cooked Black Beans, rinsed and drained (about one 15 oz can)
- 3/4 cup (70g) Purple/Red Onion, small diced (about 1/2 an onion)
- 2 cups (330g) Mango, diced (about one mango)
- 2 cups (90g) Baby Spinach, chopped and packed
- 4 tbsp Cilantro, finely chopped
- 2 Avocados, diced just before serving
Dressing
- 1/2 tsp Apple Cider Vinegar
- 1 Chipotle Pepper in adobo sauce (gluten free if needed)
- 2 tsp Adobo Sauce
- 2 tbsp Lime Juice, fresh squeezed (about two limes)
- 1/4 tsp Fine Sea Salt
- 1/4 tsp Ground Cumin
- 15 Stems Fresh Cilantro, leafless stem part removed
- 1/4 cup (50g) Extra Virgin Olive Oil
Instructions
- Cook the Quinoa: In a small saucepan, bring quinoa and water to a boil. Reduce to low heat and simmer uncovered for 13-14 minutes until all water is absorbed and quinoa is tender with visible ‘tails.’ Remove from heat, stir, cover, and let sit for 5 minutes. Then place quinoa in the refrigerator to chill.
- Toast the Pepitas: Preheat oven to 325°F (163°C). Toss pepitas with olive oil, 1/4 tsp salt, and smoky paprika. Spread on a baking sheet and toast in the oven for 8-9 minutes until golden and fragrant. Remove and let cool.
- Combine Salad Ingredients: In a large bowl, mix the chilled quinoa, black beans, diced red onion, diced mango, chopped spinach, chopped cilantro, toasted pepitas, and the remaining salt (1/4 + 1/8 tsp). Set aside.
- Prepare the Dressing: In a food processor, blend apple cider vinegar, chipotle pepper, adobo sauce, lime juice, salt, ground cumin, and cilantro stems. While processing, slowly add olive oil until smooth and emulsified. Set dressing aside.
- Dress the Salad: If possible, toss the salad with about three-quarters of the dressing an hour before serving and refrigerate to allow flavors to meld. Taste and adjust with additional dressing, salt, and freshly ground pepper as desired.
- Add Avocado and Serve: Just before serving, dice the avocados and gently fold them into the salad to maintain freshness and prevent browning. Serve chilled. Store leftovers in a sealed container in the fridge for up to two days.
Notes
- To ensure the mango stays firm and fresh, add it just before serving if you don’t have time to dress the salad early.
- Leftover salad is best eaten within two days; beyond this, the mango may become soggy.
- For a spicier dressing, add an extra chipotle pepper or more adobo sauce.
- Rinsing quinoa before cooking removes its natural bitterness.
- This salad can be served as a main dish or as a side for grilled meats or fish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mexican-Inspired
