Mango Quinoa Salad with Honey-Lime Dressing
Ingredients
- 1 heaping cup mango chunks (fresh or frozen)
- 1 red bell pepper, diced
- 1/2 cup chopped red onion
- 1 jalepeno, seeds removed, diced small
- 1/2 cup chopped cilantro
- 1 cups cooked quinoa
- 1 can black beans, drained and rinsed
- 1 avocado
- 10 oz fresh spinach (about 2 large handfuls)
Honey-Lime Dressing
- 2 Tbsp honey (or maple syrup for vegan)
- 3 Tbsp fresh lime juice
- 1 tsp garlic powder (or 2 garlic cloves, minced)
- 1 tsp salt
- 2 tsp dijon mustard
Instructions
- If using frozen mango chunks, put them in a bowl with warm water to thaw.
- Combine the chopped onion, diced jalepeno, chopped cilantro, chopped red bell pepper, quinoa and black beans in a bowl. Cut the thawed mango into small 1/2 inch chunks and add the to the bowl.
- Stir dressing ingredients together and toss with salad.
- Roughly chop spinach leaves into smaller pieces. Toss with the rest of the salad, or as I like to do when using a salad platter, put a bed of spinach beneath the quinoa salad. Just before serving, add chopped avocado.
Notes
Meal Prep Tip: Cook large batches of quinoa or rice to use throughout the week. Also freeze small bags of 1 or 2 cup portions. You can thaw it quickly in the microwave or under hot water, so you can toss it quickly into salads like this.
