Mexican Mango Quinoa Salad (Vegan + Gluten Free)
This Mexican Mango Quinoa Salad is easy to make, ready in 20 minutes and full of nourishing ingredients. Eat for lunch, dinner or store and save for later. It's Vegan, gluten free and bursting with flavor!!
Servings 2
Equipment
- cutting board
- small sauce pan
- stove top burner
- spoon or rubber spatula
- Mixing Bowl
Ingredients
- 1/4 cup uncooked quinoa
- 1/2 can black beans
- 1/2 cup sweet corn
- 1 red bell pepper, diced
- 1 large tomato, diced
- 1/3 cup fresh red onion, diced
- 1/2 cup fresh mango, diced
- 1/2 avocado, diced
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic salt
- 1/4 teaspoon cumin
- 3 tablespoons fresh cilantro, chopped
- 1/2 lime, juiced
Instructions
- Cook quinoa per instructions on packaging. While quinoa is cooking, dump half can of black beans into a small skillet. Cook beans on low heat for 5 minutes and set aside to cool.
- Rinse and prep vegetables. Start by dicing red bell pepper into 1 inch pieces and transferring to a large mixing bowl. Repeat this step with the tomato, onion, mango and avocado. Once all of your veggies, mango and avocado are chopped gently stir in your large mixing bowl and set aside.
- Once quinoa is done cooking, let cool for a few minutes and transfer to the large mixing bowl with cut veggies, mango and avocado. Add spices, beans and corn to your mixture and stir until until combined. Next, add your freshly chopped cilantro and lime juice to your quinoa mixture. Stir until evenly distributed. Serve immediately or store in an airtight container in the refrigerator for up to one week.