Quinoa Salad with Mangoes, Avocado and Chiles

Loaded with fiber and flavor, this salad is wonderful eaten chilled or at room temperature, making it excellent pot-luck or picnic fare. The lime vinaigrette also works well as a marinade for shrimp before it goes on the grill. This recipe makes 4-6 servings.

PREP TIME: 10 minutes
COOK TIME: 10 minutes

For the lime vinaigrette:
Juice and zest from 1 lime
2 teaspoons Dijon mustard
1 teaspoon real maple syrup or honey
1/2 cup light olive oil
1/2 teaspoon salt

For the salad:
2 cups quinoa, cooked according to package instructions
4 hatch chiles, roasted, seeded, peeled and roughly chopped
1/2 red bell pepper, cored, seeded and chopped
1 small red onion, finely chopped
1 large mango, pitted, peeled and diced
1 large avocado, pitted, peeled and diced
7 ounces kidney, black or garbanzo beans, rinsed and drained well

Make the vinaigrette: Combine all dressing ingredients in a lidded glass jar. Close and shake vigorously until well combined. Set aside until ready to use.

To assemble the salad, add all salad ingredients to a large mixing bowl. Fold gently to combine. Drizzle with dressing (you will have leftover dressing) and fold. Serve at room temperature or chill before serving.