A refreshing and nutritious salad featuring quinoa, mango, black beans, and avocado, dressed with a zesty lime-cumin vinaigrette.
Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 ripe mango, diced. 1 can 15 oz black beans, drained and rinsed. 1 large avocado, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon cumin. Salt and pepper to taste.
Instructions: Put the quinoa and water in a medium-sized saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Whisk the quinoa with a fork and set it aside until it's cool. Cooked quinoa, diced mango, black beans, avocado, red onion, and cilantro should all be put in a large bowl together. Mix cumin, salt, pepper, lime juice, and olive oil in a small bowl with a whisk. Add the dressing to the quinoa mixture and mix it together gently. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Serve cold, and if you want, top with more cilantro.
Prep Time: 15 minutes
Cook Time: 15 minutes
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