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
1/2–1 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.