Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quinoa Mango Black Bean Salad with Chipotle Lime Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 66 reviews

  • Author: Sophia
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This vibrant Quinoa Mango Black Bean Salad features a lively Chipotle Lime Vinaigrette and crunchy smoky pepitas, combining sweet, spicy, and smoky flavors. Perfect for lunch, dinner, potlucks, or picnics, this nutritious vegan and gluten-free salad comes together quickly with a delightful mix of fresh ingredients and can be made ahead for convenience.

Ingredients

For the Salad:

  • 1 cup (195g) quinoa, rinsed under running water
  • 1 3/4 cups (420g) water
  • 1/2 cup (70g) pepitas
  • 1/2 tsp extra virgin olive oil
  • 1/2 tsp + 1/8 tsp fine sea salt, divided
  • 1/4 tsp smoky paprika
  • 1 3/4 cups (300g) cooked black beans, rinsed and drained (about one 15 oz can)
  • 3/4 cup (70g) purple/red onion, small diced (about 1/2 an onion)
  • 2 cups (330g) mango, diced (about one mango)
  • 2 cups (90g) baby spinach, chopped and packed
  • 4 tablespoons cilantro, finely chopped
  • 2 avocados, diced just before serving

For the Dressing (makes 1/2 cup):

  • 1/2 tsp apple cider vinegar
  • 1 chipotle pepper in adobo sauce (gluten free if needed)
  • 2 tsp adobo sauce
  • 2 tablespoons lime juice, fresh squeezed (about two limes) + more for serving
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground cumin
  • 15 stems fresh cilantro, leafless stem part removed
  • 1/4 cup (50g) extra virgin olive oil

Instructions

  1. Cook Quinoa: In a small saucepan, bring quinoa and water to a boil. Reduce heat to low and simmer uncovered for 13-14 minutes until water is absorbed and quinoa is tender with its ‘tails’ showing. Remove from heat, stir, cover, and let it set for 5 minutes. Then cool in the refrigerator while preparing the rest of the salad.
  2. Toast Pepitas: Preheat oven to 325°F (163°C). Toss pepitas with olive oil, 1/4 tsp salt, and smoky paprika. Spread on a baking sheet and toast for 8-9 minutes until slightly golden and fragrant. Let cool.
  3. Combine Salad Ingredients: In a large bowl, mix chilled quinoa, cooked black beans, diced onion, mango, chopped spinach, chopped cilantro, toasted pepitas, and the remaining 1/4 tsp plus 1/8 tsp salt. Set aside.
  4. Make Dressing: In a food processor, combine apple cider vinegar, chipotle pepper, adobo sauce, lime juice, salt, cumin, and cilantro stems. With the processor running, slowly pour in olive oil until smooth. Set aside.
  5. Assemble Salad: If possible, dress the salad about one hour before serving to let flavors meld. Drizzle about 3/4 of the dressing over the salad and toss well. Adjust seasoning with more dressing, salt, and freshly ground pepper as desired.
  6. Add Avocado: Just before serving, dice avocados and gently fold into the salad. Serve with extra lime wedges if desired.
  7. Storage: Store leftover salad in a lidded container in the refrigerator for up to two days. Avoid storing longer as mango may become soggy.

Notes

  • Mango Note: When making ahead, consider mango ripeness. If soft, add mango just before serving with avocado. If firmer, add it with the other salad ingredients.
  • Chipotle Pepper in Adobo: Found in the Mexican food section of grocery stores. Store leftovers in the refrigerator up to two weeks or freeze for up to one month.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Mexican-inspired

Find it online: https://sophiasrecipe.com/quinoa-mango-black-bean-salad-with-chipotle-lime-vinaigrette-recipe/