Fiesta Mango Quinoa Salad

• 份量: 6 small bowls
• 活動時間: 20 minutes
• 總時間: 25 minutes

食材

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

步驟

1. 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.

2. 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.

3. 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.

4. Adjust seasoning as needed, add optional toppings and serve.

筆記

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 🤷🏽‍♀️

營養

• 每份大小: 1.25 cups
• 卡路里: 330 kcal
• 總脂肪: 10 g
• 飽和脂肪: 1.5 g
• 鈉: 330 mg
• 總碳水化合物: 48 g
• 膳食纖維: 9 g
• 總糖: 9 g
• 蛋白質: 16 g