Black bean mango quinoa salad is my go-to for lunch. Why do I love this, let me count the ways…mangos, avocado, cilantro, etc are a few reasons! Because quinoa is a complete protein, you can serve it as your main meal. There are so many health and environmental benefits to eating quinoa. I love incorporating quinoa dishes into my week as it digests easily which keeps me feeling energized. It’s a great Meatless Monday (or Tuesday, Wednesday, etc) option to make the transition to eating less meat.
As always, purchase organic in everything when possible. Approximately 90% of everything we purchase is organic or grown naturally. It’s how I’ve avoided taking any meds or over-the-counters for the past 20 years. We can’t control many of the environmental toxins, but we have some control over what we put in our mouths. We aren’t overweight, we are over-toxic.
This dish is naturally gluten-free and vegan so enjoy! Plus it is a great dish to bring to a carry-in or potluck. Want more quinoa recipes, check this one out.
Ingredients
1 cup of dry quinoa
2 cups of organic spinach
1/2 cup of fresh cilantro
3 green onions, chopped
1/2 lemon, juiced
2 teaspoons cumin
Salt and pepper to taste (I use pink Himalayan salt)
1 can (15-ounce) black beans, rinsed
2 mangoes, cubed
1 avocado, cubed
Directions
1. Prepare quinoa and rice cooker or on stove top according to package directions let cool.
2. In your food processor add the spinach cilantro green onions lemon juice cumin salt and pepper.
3. Processor until smooth like a pesto. Stop and scrape down the sides a few times.
4. Add sauce to the quinoa as soon as the quinoa is cooked this will help the quinoa absorb all the flavor.
5. Add the black beans and mango. You can either mix the avocado in the salad or add it while plating. I like to add it fresh to my plate each time which is just a personal preference!
Toss gently. Makes 4 to 6 servings.
Love this recipe. Let me know in the comments. Need help transitioning to a whole foods diet. I’d love to help you with that too.
