This tropical take on quinoa salad is the perfect salad to take with you on the go. Whether you are planning a picnic in the park or brown bagging your lunch, this salad can be made in advance and stored in the fridge until you are ready to eat. Quinoa is combined with mango, creamy avocado, corn and black beans to create a flavorful and healthy meal. If you aren't planning on serving this dish right away, I would toss the diced avocados in some lime juice to prevent them from oxidizing (turning brown). Or you can add them to your salad at the last moment.
Quinoa Salad with Mango, Avocado and Black Beans
For the salad:
1 1/2 cups quinoa
1 avocado, peeled and diced
1 mango, peeled and diced
1 14.5 oz can black beans, drained and rinsed
1 14.5 oz can no salt added, drained and rinsed
3 stalks green onion, thinly sliced (white and light green parts only)
For the vinaigrette:
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1 tablespoon honey
2 tablespoons chopped cilantro
2/3 cup canola oil
Step 1: Cook quinoa according to package directions. Once cooked, fluff with a fork and set aside to cool.
Step 2: In a small bowl whisk together vinaigrette ingredients. Taste and adjust seasoning as necessary
Step 3: In a large bowl combine avocado, mango, black beans, corn and green onion. Add in half the vinaigrette and toss with the salad ingredients. Add the quinoa and mix again until well incorporated. Depending on preference, you can add more vinaigrette at this point.
Step 4: Serve immediately or store in the fridge.
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