Mango Black Bean Quinoa Fiesta Bowl
Quinoa with mango, black beans, red pepper, corn and avocado in cilantro lime dressing.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
- Protein
- ~18 gestimate per serving
This is mostly a chopping job once the quinoa is cooked, which makes it good for warm days and packed lunches. The dressing is heavy on lime and cilantro to brighten everything.
Why this recipe works
Cooling the quinoa slightly before dressing keeps the vegetables crisp.
Ingredient notes
About 18 grams of protein per bowl (an estimate).
Common mistakes
- Dressing hot quinoa with the vegetables.
- Cutting the avocado too early.
What to serve with it
Tortilla chips.
Meal prep
Keeps 4 days without avocado.
More bowls like this
Cooking tips
Add the avocado just before serving. Use a ripe mango.
Swaps and variations
Use pineapple. Add grilled shrimp.
Storing and reheating
Refrigerate within 2 hours for up to 4 days.
Recipe
Mango Black Bean Quinoa Fiesta Bowl
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
- Protein
- ~18 g
Ingredients
You’ll need: medium saucepan with lid; small bowl
Method
-
Cook the quinoa: bring the quinoa and water to a boil, cover and simmer on low 15 minutes; rest 5 minutes and cool slightly.
-
Whisk the cilantro, lime juice, olive oil, cumin and salt.
-
Toss the quinoa with the black beans, bell pepper, corn and most of the dressing.
-
Divide among 4 bowls, top with mango and avocado and drizzle with the remaining dressing.
Questions
Can I eat it cold?
Yes.
Is it filling?
Yes, from the beans and quinoa.
Comments