Description
This Tropical Quinoa Salad is a vibrant and refreshing dish that transports you to a sunny paradise. Bursting with juicy mangoes, protein-packed black beans, and the zesty flavor of lime, this salad is perfect for summer barbecues or as a light lunch. Easy to prepare and visually stunning, it’s sure to impress your guests and provide a delightful taste experience.
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 2 ripe mangoes (diced)
- 1 can (15 oz) black beans (rinsed)
- 1 red bell pepper (chopped)
- 1 cup fresh cilantro (chopped)
- 1/4 cup lime juice (freshly squeezed)
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a pot, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
- Dice the mangoes and chop the red bell pepper into bite-sized pieces.
- In a large bowl, combine cooked quinoa, diced mangoes, black beans, chopped bell pepper, and cilantro. Toss gently.
- Whisk together lime juice and olive oil in a separate bowl. Pour over the salad mix and season with salt and pepper to taste.
- Let the salad chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 7g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: For added flavor, cook quinoa in vegetable broth instead of water. Feel free to substitute black beans with kidney beans or chickpeas. Avocado can also be added for creaminess.