Quinoa Salad with Black Beans, Mango and Avocado
Chef: Barbara
Recipe type: Salad
Cuisine: Vegan
Serves: 6 one cup servings
- • 3 cups cooked quinoa
- • 1 medium cucumber, peeled and diced
- • 1 cup grape tomatoes, halved
- • 1 bunch of spring onions
- • ½ to 1 (15 oz.) can black beans, rinsed and drained
- • 1 mango, cut into bite size pieces
- • ¼ cup chopped fresh cilantro
- • 1 tablespoon pickled jalapeno slices, finely chopped
- • ½ cup 100% Extra Virgin Olive Oil
- • 2 cloves garlic, minced
- • 4 tablespoons fresh lime juice
- • 1 teaspoon salt or to taste
- • Freshly Ground pepper to taste
- • ½ teaspoons ground cumin (optional)
- • 2 medium ripe avocados, peeled, seeded, and chopped
- Cook quinoa according to package directions and set aside to cool.
- In large bowl, mix quinoa, cucumber, tomatoes, onion, mango, black beans, cilantro, and jalapeno.
- In separate small bowl mix oil, garlic, lime juice, salt, pepper, and cumin in large bowl. Pour over quinoa mixture and stir.
- Gently stir in avocados and serve. Can put mixture in a tortilla wrap or on a bed of greens.
Can substitute pineapple chunks or grapes for the mango if you want.
Recipe by Culinary Musings at https://www.culinarymusings.com/2015/05/quinoa-salad-with-black-beans-mango-and-avocado/
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