Mango & Avocado Quinoa Salad Recipe

With our Holiday Recipe Series fully underway, we thought it would be good to add a little something that is healthier as a break from those heavy, holiday meals. This Quinoa Salad is healthy, and vegan friendly so everyone can enjoy. It is perfect for a lunch after those big holiday meals. Happy cooking!

Ingredients:

1 cup red quinoa
1 can black beans, rinsed and drained
2 fresh mangos, cubed
1 avocado, cubed
1 cucumber, seeded and diced
½ cup mint, chopped
½ cup fresh cilantro
⅓ cup olive oil
2 tbsp lime juice
1 clove garlic, minced
salt and pepper

Instructions:

In a medium saucepan, combine quinoa with 2 cups salted water. Cover and bring to a boil and the reduce to a simmer for 15-20 minutes stirring occasionally and being careful not to burn. While quinoa is cooking, prep your other ingredients.
When your quinoa has fully absorbed the water and is light and fluffy, spread it on a cookie sheet and cool in the fridge or freezer for 10-15 minutes.
In a small bowl, whisk together the olive oil, lime juice, and garlic.
In a large bowl, combine black beans, mangos, avocado, cucumber, mint and cilantro. Once the quinoa has cooled, add it to the large bowl and top with olive oil, lime and garlic dressing. Gently toss to combine.

Suggested wine pairing: Our new Pinot Grigio has flavors of mango and would really bring out the mango in the salad. It’s a light, summery wine that would compliment the quinoa, avocado and cucumbers well.

Love,
The ONEHOPE Team

Recipe via Design Wine Dine and adapted from Vegangela.