QUINOA BLACK BEAN SALAD {WITH MANGO & AVOCADO}
This is my favorite Quinoa Salad! Tender quinoa is tossed together black beans, lots of fresh veggies and it's all coated with a bright honey lime dressing. Everyone will love this! If you plan on leftovers then add the avocado to individual portions so it doesn't brown.
Provided by Jaclyn
Categories Salad
Time 35m
Number Of Ingredients 15
Steps:
- Rinse quinoa well in a fine mesh strainer. Transfer to a medium saucepan along with chicken broth and 1/4 cup water and season lightly with salt to taste. Bring to a boil then reduce heat to low and simmer until water has been absorbed, about 15 - 20 minutes. Let cool*.
- In a small mixing bowl whisk together olive oil, lime juice, honey, cumin, ginger and cayenne pepper.
- In a large bowl or salad bowl toss together quinoa, black beans, mango, bell pepper, green onions, cilantro, avocado and dressing.
- Season with salt to taste and serve.
Nutrition Facts : Calories 314 kcal, Carbohydrate 41 g, Protein 8 g, Fat 13 g, SaturatedFat 1 g, Sodium 177 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving
MANGO AVOCADO QUINOA SALAD
(1 cup dry quinoa makes about 3 cups cooked)
Provided by One Lovely Life
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together dressing ingredients until well combined.
- In a large bowl, stir dressing into the cooked quinoa. Fold in mango, avocado, cucumber, pomegranate, and cilantro.
- Serve immediately or store in the refrigerator until ready to serve.
- Salad will keep in an airtight container 2-3 days.
QUINOA SALAD WITH MANGO AND AVACADO
Make and share this Quinoa Salad With Mango and Avacado recipe from Food.com.
Provided by Paris D
Categories Grains
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put quinoa, water, and 3/4 teaspoons salt into a saucepan and set over high heat. Bring to a boil, then cover, reduce heat to low, and simmer until all the water is absorbed, about 20 minutes.
- Meanwhile, in a small bowl, whisk together the lemon juice, vinegar, honey, and remaining 1/4 teaspoon salt. Add the shallot and stir. Let sit 10 minutes, then whisk in the olive oil.
- When the quinoa has absorbed all the water, uncover the pot and continue stirring the grains over the heat until they are dry and fluffy. Transfer to a serving bowl and toss to cool and fluff the quinoa. Add the mango, avocado, and scallions and toss together. Pour the dressing over the salad and toss again. Sprinkle with feta cheese and serve.
Nutrition Facts : Calories 254, Fat 12.5, SaturatedFat 2.8, Cholesterol 8.3, Sodium 330.2, Carbohydrate 30.6, Fiber 4.4, Sugar 7, Protein 6.7
HEALTHY QUINOA SALAD
Make this healthy quinoa salad for easy meal prepped lunches or as a side dish for dinner. Be sure to buy your avocado and mango a few days before making the salad so they're perfectly ripe.
Provided by Heidi
Categories Salad
Time 1h
Number Of Ingredients 17
Steps:
- Rinse the quinoa in a fine mesh strainer under cold water first. Rinse the quinoa in a fine mesh strainer under cold water. Add the water to the pan with the quinoa and kosher salt. Boil the quinoa like pasta, until al dente and the centers become transparent, stirring occasionally, about 8 to 12 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel and a lid and let sit for 5-10 minutes. Spread the quinoa on a rimmed baking sheet and let cool. Transfer to a large bowl.
- Pour the can of black beans into a strainer and rinse well with water. Drain and add to the quinoa bowl. Repeat with the garbanzo beans. Add the bell pepper, mango, red onion, avocado, and herbs.
- To make the dressing, whisk the oil, lime juice, vinegar, sugar, chili powder and kosher salt in a small bowl. Taste for seasoning and adjust if needed to taste. The dressing should taste pretty bold, but balanced.
- Pour the dressing over the salad and toss gently to mix. Allow the flavors to meld for about 20 minutes up to overnight. Best within the first day, but can be refrigerated for up to 4 days.
Nutrition Facts : Calories 316 kcal, Carbohydrate 31 g, Protein 6 g, Fat 20 g, SaturatedFat 2 g, Sodium 162 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
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