Description
This vibrant and nutritious Quinoa Mango Black Bean Salad features a delightful mix of cooked quinoa, black beans, fresh mango, baby spinach, and toasted pepitas. Tossed in a smoky chipotle lime vinaigrette, this fresh, protein-packed salad is perfect for a quick, healthy meal or side dish. Packed with bold flavors and textures, it’s ready in just 35 minutes and serves six.
Ingredients
Salad Ingredients
- 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
- 1/2 tsp + 1/8 tsp fine sea salt, divided
- 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 tablespoons cilantro, finely chopped
- 2 avocados, diced just before serving
Dressing Ingredients
- 1/2 tsp apple cider vinegar
- 1 chipotle pepper in adobo sauce (gluten free if needed)
- 2 tsp adobo sauce
- 2 tablespoons lime juice, fresh squeezed (about two limes + more for serving)
- 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 heat to low and simmer uncovered for 13-14 minutes, until water is fully absorbed and quinoa is tender with its characteristic ‘tails’ showing. Remove from heat, stir, cover, and let it set for 5 minutes. Then, uncover and refrigerate the quinoa while preparing the rest of the salad.
- Toast the Pepitas: Preheat the oven to 325°F (163°C). Toss the pepitas with olive oil, 1/4 teaspoon of salt, and smoky paprika. Spread them on a baking sheet and toast for 8-9 minutes until they turn slightly golden and fragrant. Remove from oven and set aside to cool.
- Combine the Salad Ingredients: In a large bowl, mix the chilled quinoa, black beans, diced purple/red onion, diced mango, chopped baby spinach, chopped cilantro, toasted pepitas, and the remaining 3/8 teaspoon of salt. Stir gently to combine all ingredients evenly.
- Prepare the Chipotle Lime Vinaigrette: In a food processor, combine apple cider vinegar, chipotle pepper, adobo sauce, lime juice, salt, ground cumin, and the cilantro stems. While the processor is running, slowly pour in the extra virgin olive oil and blend until the dressing is smooth and creamy. Set aside.
- Dress the Salad: If possible, dress the salad about an hour before serving to allow the flavors to meld. Drizzle about three-quarters of the vinaigrette over the salad and toss well. Taste and adjust by adding more dressing, salt, or freshly ground pepper as desired.
- Add the Avocado and Serve: Just before serving, dice the avocados and gently fold them into the salad to keep them fresh and prevent browning. Serve the salad chilled with additional lime wedges if desired. Store leftovers in a lidded container in the refrigerator for up to two days to avoid soggy mango.
Notes
- Using ripe but firm mango helps maintain the salad’s texture and prevents sogginess.
- Dressing the salad ahead of time enhances flavor melding, but add avocado right before serving to keep it fresh.
- Chipotle pepper in adobo adds smoky heat and depth; adjust quantity based on spice preference.
- Store leftover salad in an airtight container in the fridge and consume within two days for best quality.
