Ingredients:

  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 large ripe mango, diced
  • 1 medium red bell pepper, finely diced
  • 1/4 cup red onion, finely minced
  • 1 large avocado, diced (added just before serving)
  • 1/2 to 1 small jalapeño, finely minced (optional)
  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. Cook the Quinoa: Combine rinsed quinoa and liquid (water/broth) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat, cover again, and let stand for 5 minutes. Fluff with a fork and set aside to cool slightly.
  2. Prepare the Dressing: In a small jar, combine lime juice, olive oil, chopped cilantro, honey/maple syrup, cumin, salt, and pepper. Seal the jar tightly and shake vigorously until emulsified, or whisk well in a bowl.
  3. Chop the Produce: While the quinoa cooks, finely dice the mango, red bell pepper, red onion, and jalapeño (if using).
  4. Combine Base Ingredients: In the large mixing bowl, combine the slightly cooled, fluffed quinoa, rinsed black beans, diced pepper, onion, and jalapeño.
  5. Dress and Marinate: Pour about 3/4 of the vinaigrette over the quinoa mixture. Gently toss everything together until evenly coated. Allow the flavours to meld for at least 10 minutes at room temperature.
  6. Final Assembly: Just before serving, gently fold in the diced mango and the fresh avocado. Taste and add more dressing, salt, or a squeeze of fresh lime if needed.