Mango Quinoa Salad

This quinoa salad is loaded up with goodies: avocado, mango, black beans, and more.  It is great as part of a light summer dinner, but it is still hearty and filling.  It is best when it has had some time to sit in the fridge for an hour or two so the flavors can really develop, so make it ahead of time and your dinner prep just became super easy!  Switch out the chicken broth for vegetable broth and it's vegetarian, too.

Mango Quinoa Salad

Number of Servings: 4 to 6
Time to Prepare: 30 minutes

• 3/4 cup quinoa (uncooked)
• 1 1/2 cups chicken broth
• 1 (15 oz) can black beans, rinsed and drained
• 1 large mango, diced
• 1 medium avocado, diced
• 1/2 pint cherry or grape tomatoes, quartered
• 4 green onions, white & green parts thinly sliced
• 1/2 cup chopped cilantro
• 4 Tbsp apple cider vinegar
• 3 Tbsp olive oil
• 2 Tbsp lime juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

In a medium saucepan, bring quinoa and chicken broth to a boil.  Reduce heat, cover, and simmer for 15-20 minutes until the liquid is absorbed.  Set aside and allow to cool while you prep the other ingredients.

In a large bowl, combine combine the cooked quinoa, black beans, mango, avocado, tomatoes, green onion, and cilantro and toss.

In a small bowl, whisk together vinegar, oil, lime juice, salt, and pepper.  Pour on top of the salad and toss to coat.  Chill for at least one hour before serving.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Mango, avocado, grape tomato, green onion, cilantro, lime