Quinoa Mango Black Bean Salad With Smoky Pepitas And Chipotle Lime Vinaigrette

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

It was an early morning for us to catch sunrise at Artist Point, Mt. Baker, WA. We packed a cooler and snacks for lunching, plenty of water and headed out the door at 2 am. I had a green smoothie in one hand, coffee in the other.

The drive was beautiful as we approached the mountain. The moon was full, reflecting its light off the shimmering Nooksack river as we made our way up the Mt. Baker Highway. We arrived at Artist Point just before sunrise. A short walk took us to spectacular vantage points.

Sweet and spicy with a little bit of smoky come together in this flavor and texture-packed salad. A delicious addition to a picnic or potluck but also makes a hearty summer dinner salad. Vegan + Gluten Free

Course: Dessert, Main Course, Salad

Keyword: black beans, gluten free, mango, Plant Based, quinoa, salad, Vegan

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 6 Servings

Author: Traci York | Vanilla And Bean

Ingredients

For The Salad:

• 1 C Quinoa rinsed under running water, 194g

• 1 3/4 C Water 420g

• 1/2 C Pepitas 72g

• 1/2 tsp Extra Virgin Olive Oil

• 1/2 tsp + 1/8 Sea Salt divided

• 1/4 tsp Hot Smoky Paprika

• 1, 15 oz Can of Black Beans rinsed, 425g

• 3/4 C Purple Onion diced, about 1/2 an onion, 70g

• 2 C Mangos diced, 330g

• 2 C Baby Spinach chopped and packed, 88g

• 4 Tbs Cilantro finely chopped

• 2 Avocados diced just before serving

For The Dressing (makes 1/2 C):

• 1/2 tsp Apple Cider Vinegar

• 1 in Chipotle Pepper adobo sauce* Gluten free if needed

• 2 tsp Adobo Sauce

• 1 Tbs + 1 tsp Lime Juice fresh squeezed

• 1/4 tsp Sea Salt

• 1/4 tsp Ground Cumin

• 15 Stems of Fresh Cilantro leafless stem part removed

• 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.

2. Preheat oven to 325F (163C). Toss pepitas with olive oil, 1/4 tsp salt and paprika. Toast pepitas for about 8 minutes. They will be slightly golden and fragrant when ready. Set aside to cool.

Full Recipe: Click Here

Created: BANKHEALTHY