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
Ingredients
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
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
Directions
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.
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.
Looking for inspiration? Try these recipes:
Grilled Zucchini Rolls
Easy Chicken Quesadillas
Chicken Stew with Red Onions and Carrots
