Description
This Fiesta Mango Quinoa Salad is a vibrant, healthy dish packed with sweet mango, protein-rich quinoa, black beans, and a zesty chili-lime dressing—perfect for quick meals or meal prep.
Ingredients
Scale
- 1 cup dry quinoa
- 2 cups vegetable broth
- 1 (15-oz.) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 medium red bell pepper, chopped
- 1 ripe mango, peeled and chopped
- 1/2 cup red onion, finely chopped
- 1/3 cup cilantro leaves, chopped
- 1 jalapeño pepper, finely chopped (seeds removed)
Optional Toppings:
- Pumpkin seeds
- Avocado chunks
- Extra cilantro
Chili-Lime Dressing:
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lime juice
- 2 tsp. honey
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- 3/4 tsp. kosher salt
Instructions
- Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until fluffy. Let cool.
- In a small bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, and salt.
- In a large bowl, combine quinoa, black beans, corn, bell pepper, mango, red onion, cilantro, and jalapeño.
- Pour dressing over salad and toss gently to combine.
- Adjust seasoning to taste, add optional toppings, and serve.
Notes
- Let quinoa cool before mixing to keep veggies crisp.
- Use ripe but firm mango for best texture.
- Adjust spice level by adding or removing jalapeño seeds.
- Tastes even better after chilling for a few hours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American / Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 0 mg