Girls Just Wanna Eat

Fiesta Mango Quinoa Salad

Name: Fiesta Mango Quinoa Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 small bowls
Cuisine: Side
Ingredients: 1 cup dry quinoa; 2 cups vegetable broth; 1 (15-oz.) can black beans, rinsed and drained; 1 cup frozen/thawed corn (or 1 15-oz. can, rinsed and drained); 1 medium red bell pepper, seeded and chopped; 1 ripe mango, peeled and chopped (or 1 cup frozen/thawed and chopped); 1/2 cup red onion, finely chopped; 1/3 cup cilantro leaves, roughly chopped; 1 jalapeño pepper, seeds and ribs removed, finely chopped; Optional toppings: pumpkin seeds, chunks of avocado, extra cilantro; Chili Lime Dressing; 3 Tbsp. extra-virgin olive oil; 2 Tbsp. fresh lime juice; 2 tsp. honey; 2 tsp. chili powder; 1/2 tsp. ground cumin; 3/4 tsp. kosher salt

6 small bowls

portions

20 minutes

temps actif

25 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 cup dry quinoa

2 cups vegetable broth

1 (15-oz.) can black beans, rinsed and drained

1 cup frozen/thawed corn (or 1 15-oz. can, rinsed and drained)

1 medium red bell pepper, seeded and chopped

1 ripe mango, peeled and chopped (or 1 cup frozen/thawed and chopped)

1/2 cup red onion, finely chopped

1/3 cup cilantro leaves, roughly chopped

1 jalapeño pepper, seeds and ribs removed, finely chopped

Optional toppings: pumpkin seeds, chunks of avocado, extra cilantro

Chili Lime Dressing

3 Tbsp. extra-virgin olive oil

2 Tbsp. fresh lime juice

2 tsp. honey

2 tsp. chili powder

1/2 tsp. ground cumin

3/4 tsp. kosher salt

Instructions

Rinse quinoa well. Combine quinoa and vegetable broth in a medium saucepan. Bring mixture to a boil, reduce heat to low, cover and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes. Transfer to a bowl and let cool slightly.
Meanwhile, prepare Chili-Lime Dressing by combining olive oil, lime juice, honey, chili powder, cumin, and salt in a small bowl; stir with a whisk. Set aside.
Add black beans, corn, bell pepper, mango, red onion, cilantro, and jalapeño to bowl with quinoa; gently toss. Pour in dressing and toss to coat.
Adjust seasoning as needed, add optional toppings and serve.

Notes

Rachel: This could be a nice salad for a potluck, though we had it as a main (4 big bowls).

The recipe author likes Trader Joe’s fire-roasted corn and fresh mango. I used canned corn and frozen mangoes because that’s all I had. I also added diced grape tomatoes just because. All of that made mine more bland, so I made extra dressing to compensate (not doubling but maybe 1.5 the original measurement).

I also don’t like the taste of olive oil, so I replaced half the oil with just water. Tasted better then to me 🤷🏽‍♀️

Nutrition

Taille de Portion

1.25 cups

Calories

330 kcal

Lipides Totaux

10 g

Lipides Saturés

1.5 g

Lipides Insaturés

Acides Gras Trans

Cholestérol

Sodium

330 mg

Glucides Totaux

48 g

Fibres Diététiques

9 g

Sucres Totaux

9 g

Protéines

16 g