Name: Fiesta Mango Quinoa Salad
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 cup dry quinoa; 2 cups vegetable broth; 1 can black beans (rinsed and drained); 1 cup frozen/thawed corn ((I like Trader Joe's fire-roasted frozen corn)); 1 medium red bell pepper (seeded and chopped); 1 ripe mango (peeled and chopped); 0.5 cup red onion (finely chopped); 0.33 cup cilantro leaves (roughly chopped); 1 null jalapeño pepper (seeds and ribs removed, finely chopped); null null Optional toppings: pumpkin seeds, chunks of avocado, extra cilantro; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lime juice; 2 tsp agave syrup; 2 tsp chili powder; 0.5 tsp ground cumin; 0.75 tsp kosher salt

Instructions

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1

Combine dry quinoa (1 cup) and vegetable broth (2 cups) 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 extra-virgin olive oil (3 tbsp), fresh lime juice (2 tbsp), agave syrup (2 tsp), chili powder (2 tsp), ground cumin (0.5 tsp), and kosher salt (0.75 tsp) in a small bowl; stir with a whisk. Set aside.
3

Add black beans (1 can), frozen/thawed corn (1 cup), red bell pepper (1 medium), mango (1 ripe), red onion (0.5 cup), cilantro leaves (0.33 cup), and pepper (1 jalapeño) to bowl with quinoa; gently toss. Pour in dressing and toss to coat. Adjust seasoning as needed, add optional toppings and serve.