If you’re looking for a fresh and vibrant salad that packs a punch of flavor, this Mango Black Bean Avocado Quinoa Salad is it. With juicy mango, creamy avocado, and hearty black beans tossed with fluffy quinoa, this dish is a delightful blend of textures and tastes. It’s perfect for a light lunch, a side dish, or even a main course on a warm day. The combination of ingredients not only makes it nutritious but also incredibly satisfying.
Steps
- Rinse the quinoa thoroughly using a fine mesh strainer. Combine it with chicken broth and a bit of water in a saucepan, season with salt, and bring to a boil. Lower the heat and let it simmer until the liquid is absorbed, approximately 15 to 20 minutes. Once done, allow it to cool down.
- In a small mixing bowl, whisk together the olive oil, lime juice, honey, cumin, ginger, and cayenne pepper to create the dressing.
- In a large bowl, mix the cooled quinoa, black beans, mango, bell pepper, green onions, cilantro, and avocado. Pour the dressing over the salad and toss everything together. Season with salt as needed and serve immediately for the best taste.
Ingredients
- 1 cup quinoa
- 2 cups low-sodium chicken broth
- 1/4 cup water
- 1/4 cup extra-virgin olive oil
- 3 tablespoons lime juice
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 large mango, peeled and diced
- 1 red bell pepper, diced
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 large avocado, peeled, pitted, and diced
- Salt to taste
Nutritional Values
Calories: 1884 | Calories from Fat: 702 | Fat: 78g | Saturated Fat: 6g | Sodium: 1062mg | Potassium: 4044mg | Carbohydrates: 246g | Fiber: 54g | Sugar: 42g | Protein: 48g | Vitamin A: 7710IU | Vitamin C: 300mg | Calcium: 324mg | Iron: 19.8mg
FAQ
- How can I make the quinoa black bean salad vegan?
- To make this salad vegan, simply replace the chicken broth with vegetable broth and substitute maple syrup for honey in the dressing.
- Can I prepare this salad ahead of time?
- It’s best to enjoy the salad within one to two hours of preparation to prevent the avocado from browning and the mango from making the quinoa soggy. However, you can cook the quinoa and chop the vegetables in advance.
- What can I use if I can’t find mangoes at my grocery store?
- If mangoes are unavailable, fresh diced pineapple can be a great alternative in this salad, offering a similar sweetness and texture.
- Do you have any tips for making the best quinoa salad?
- Ensure that the mangoes are ripe for the best flavor, and always rinse the quinoa well before cooking to avoid a bitter taste.
- What can I pair this quinoa black bean salad with?
- This salad pairs wonderfully with grilled chicken or salmon, making it an excellent side dish for summer meals.
Tips
- Ensure the mangos are fully ripe for the salad, as unripe mangos will be hard and lack flavor. If mangos are unavailable, diced fresh pineapple can be a suitable substitute.
- Thoroughly rinse quinoa prior to cooking to prevent any potential bitterness in the dish.
- Consider using leftover quinoa instead of freshly cooked quinoa, as it tends to absorb the salad’s flavors better, reducing excess moisture.
- To maintain freshness, add avocado to individual servings if you anticipate having leftovers, as avocados can brown quickly.
Equipment
- Fine mesh strainer – for rinsing quinoa.
- Medium saucepan – for cooking quinoa.
- Small mixing bowl – for whisking dressing ingredients.
- Large bowl or salad bowl – for tossing salad ingredients.
- Whisk – for mixing the dressing.
