Quinoa, Black Bean, and Mango Salad with Lime Dressing

This delightful and refreshing Quinoa, Black Bean, and Mango Salad with Lime Dressing is a perfect balance of flavors and textures. The star ingredient, quinoa, is toasted to enhance its nutty flavor and cooked to perfection, creating fluffy grains that form the base of this hearty salad. Paired with black beans, mango, bell pepper, avocado, and a zesty lime dressing, this salad is not only vibrant and colorful but also packed with nutrition.

SERVES 4 TO 6

INGREDIENTS:

• 1½ cups prewashed white quinoa
• 2¼ cups water
• Salt and pepper
• 5 tablespoons lime juice
• ½ jalapeño chile, stemmed, seeded, and chopped
• ¾ teaspoon ground cumin
• ½ cup extra-virgin olive oil
• ⅓ cup fresh cilantro leaves
• 1 red bell pepper, stemmed, seeded, and chopped
• 1 mango, peeled, pitted, and cut into ¼-inch pieces
• 1 (15-ounce) can black beans, rinsed
• 2 scallions, sliced thin
• 1 avocado, halved, pitted, and sliced thin

INSTRUCTIONS:

1. Toast quinoa in a large saucepan over medium-high heat until it is very fragrant and makes a continuous popping sound (5 to 7 minutes).
2. Stir in water and ½ teaspoon of salt, bring to a simmer. Cover, reduce heat to low, and gently simmer until most of the water has been absorbed and quinoa is nearly tender (about 15 minutes).
3. Spread the quinoa onto a rimmed baking sheet and let it cool for 20 minutes before transferring it to a large bowl.
4. Process lime juice, jalapeño, ground cumin, and 1 teaspoon of salt in a blender until the jalapeño is finely chopped (about 15 seconds).
5. With the blender running, add the olive oil and cilantro, and continue to process until the dressing is smooth and emulsified (about 20 seconds).
6. Add the chopped bell pepper, mango, black beans, scallions, and lime-jalapeño dressing to the cooled quinoa. Toss everything together to combine.
7. Season the salad with salt and pepper to taste.
8. Serve the salad, and for added creaminess, top individual portions with sliced avocado.

TIPS:

• Choosing Quinoa: Opt for prewashed quinoa for convenience and to eliminate the bitter protective coating (saponin). If using unwashed quinoa, rinse it thoroughly and dry it before cooking.
• Toasting Quinoa: Toasting the quinoa before cooking brings out its rich flavor. Keep stirring the quinoa while toasting to prevent burning.
• Perfectly Cooked Quinoa: After simmering the quinoa, spread it on a rimmed baking sheet to cool gently with the residual heat. This ensures that you get perfectly cooked, fluffy grains for your salad.
• Preparing the Mango: Follow the provided steps to cut the mango into small, juicy pieces for the salad.

VARIATION: Grilled Vegetable Quinoa Salad

For a smoky and savory twist to the Quinoa, Black Bean, and Mango Salad, you can try this  variation with grilled vegetables.This grilled vegetable variation adds a wonderful smoky flavor to the salad and makes it a perfect accompaniment to grilled meats or as a tasty vegetarian main course. Enjoy the mix of textures and flavors in this delightful and nutritious dish!

Enjoy this vibrant and nutritious Quinoa, Black Bean, and Mango Salad with Lime Dressing as a satisfying main course or a refreshing side dish for any occasion!