Description
Fiesta Mango Quinoa Salad is a vibrant, nutrient-dense meal that pairs the earthy, satisfying texture of quinoa with the tropical brightness of ripe mango. Enhanced with protein-rich black beans, crunchy fire-roasted corn, and a zesty chili-lime dressing, this salad is as beautiful as it is nourishing. Naturally vegan and gluten-free, it is the perfect solution for busy weeknights or a refreshing side at your next garden gathering.
Ingredients
1 cup dry quinoa, rinsed thoroughly
2 cups vegetable broth
15-ounce can black beans, rinsed and drained
1 cup fire-roasted corn, thawed
1 medium red bell pepper, finely diced
1 ripe mango, peeled and cubed
1/2 cup red onion, finely diced
1/3 cup fresh cilantro, chopped
1 jalapeño pepper, seeded and minced
3 tablespoons extra-virgin olive oil
2 tablespoons lime juice
2 teaspoons maple syrup
2 teaspoons chili powder
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt
Instructions
Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.
Transfer cooked quinoa to a large mixing bowl to cool.
In a small jar or bowl, whisk together olive oil, lime juice, maple syrup, chili powder, cumin, and salt until emulsified.
Add black beans, corn, bell pepper, mango, red onion, cilantro, and jalapeño to the cooled quinoa.
Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.
Serve immediately or refrigerate until ready to enjoy.
Notes
Store in an airtight container for up to 4 days in the refrigerator. If you prefer more heat, leave the seeds in the jalapeño. For a heartier salad, add toasted pepitas or sunflower seeds for an extra crunch.