A fresh Tex-Mex salad with quinoa, mango, black beans, and zesty lime dressing, perfect for a nourishing meal.
# What You’ll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables & Fruit
03 - 1 large ripe mango, peeled and diced
04 - 1 red bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/2 medium red onion, finely chopped
07 - 1/4 cup fresh cilantro, chopped
08 - 1 avocado, diced
→ Beans
09 - 1 can (425 g) black beans, rinsed and drained
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lime juice
12 - 1 tablespoon honey or agave syrup
13 - 1 small garlic clove, finely minced
14 - 1/2 teaspoon ground cumin
15 - 1/4 teaspoon chili powder
16 - Salt, to taste
17 - Black pepper, to taste
# How to Make It:
01 - Bring 2 cups of water to a boil in a medium saucepan. Stir in the rinsed quinoa, reduce heat to low, cover, and gently simmer for 15 minutes until fully absorbed. Remove from heat, keep covered for 5 minutes, then fluff grains with a fork and allow to cool to room temperature.
02 - In a large mixing bowl, add cooled quinoa, black beans, diced mango, red bell pepper, cherry tomatoes, red onion, and cilantro. Mix gently to evenly distribute.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, lime juice, honey or agave syrup, minced garlic, ground cumin, chili powder, salt, and pepper until fully emulsified.
04 - Pour the prepared dressing over the salad mixture and toss gently until all ingredients are evenly coated.
05 - Just before serving, carefully fold in the diced avocado. Taste and adjust seasoning if desired. Serve chilled or at room temperature.
