QUINOA MANGO BLACK BEAN SALAD WITH SMOKY PEPITAS AND CHIPOTLE LIME VINAIGRETTE

Sweet and spicy come together in this Quinoa Mango Black Bean Salad with Smoky Pepitas and Chipotle Lime Vinaigrette. Perfect for lunch, potluck or picnic. vegan + gluten free

QUINOA MANGO BLACK BEAN SALAD WITH SMOKY PEPITAS AND CHIPOTLE LIME VINAIGRETTE

Ingredients
For The Salad:

  1. 1 C Quinoa rinsed under running water, 194g
  2. 1 3/4 C Water 420g
  3. 1/2 C Pepitas 72g
  4. 1/2 tsp Extra Virgin Olive Oil
  5. 1/2 tsp + 1/8 Sea Salt divided
  6. 1/4 tsp Hot Smoky Paprika
  7. 1, 15 oz Can of Black Beans rinsed, 425g
  8. 3/4 C Purple Onion diced, about 1/2 an onion, 70g
  9. 2 C Mangos diced, 330g
  10. 2 C Baby Spinach chopped and packed, 88g
  11. 4 Tbs Cilantro finely chopped
  12. 2 Avocados diced just before serving

For The Dressing (makes 1/2 C):

  1. 1/2 tsp Apple Cider Vinegar
  2. 1 in Chipotle Pepper adobo sauce* Gluten free if needed
  3. 2 tsp Adobo Sauce
  4. 1 Tbs + 1 tsp Lime Juice fresh squeezed
  5. 1/4 tsp Sea Salt
  6. 1/4 tsp Ground Cumin
  7. 15 Stems of Fresh Cilantro leafless stem part removed
  8. 1/4 C Extra Virgin Olive Oil 48g


Instructions
For the Salad:

  1. In a small saucepot, bring quinoa and water to a boil, turn to low and simmer uncovered for 13-14 minutes. Remove from heat, stir, cover and let set for 5 minutes. The quinoa is ready when all the water is absorbed,and the quinoa is tender with it's 'tails' showing. Remove lid and place in refrigerator while the rest of the salad is being prepared.