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Quinoa Black Bean Veggie Salad with Mango and Avocado

5 from 1 review



1 1/2 cup white or red quinoa, rinsed and drained

2 1/4 cup water

1/2 tsp sea salt

1 red bell pepper, diced

1 mango, diced into small pieces

3/4 cup no salt added canned corn, drained

1 can of no salt added black beans, rinsed and drained

2 scallions, finely chopped

1 ripe avocado, scooped out of skin and diced

more fresh cilantro for garnishing

For dressing:

1/4 cup raw pumpkin seeds

1/2 tsp sea salt

1/2 cup fresh lime juice

1/2 jalapeno, stemmed, seeded, and chopped

1/2 tsp ground cumin

1/4 tsp chili powder

1 cup fresh cilantro, roughly chopped

1/21 tbsp maple syrup or agave syrup


For dressing:

Combine pumpkin seeds, cilantro, lime juice, chili powder, cumin, salt and maple syrup in a high speed blender and blend until smooth. Set aside.

For salad:

In a large saucepan, toast quinoa over medium heat. Stir often until you can hear continuous popping noises (about 6 minutes). Stir in water and 1/2 tsp sea salt. Bring to a simmer. Then, cover and reduce heat to low until water is fully absorbed and quinoa is fluffy and soft (about 15 minutes). Transfer quinoa to a large bowl and let fully cool.

Stir in peppers, corn, mango, beans, scallions, avocado, and dressing. Toss to combine.

To serve, top with more avocado and cilantro if desired.


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