Healthy Quinoa Salad with Mango, Black Beans, and Fresh Herbs Recipe
This healthy quinoa salad is perfect for easy meal-prepped lunches or as a refreshing side dish for dinner. Featuring a vibrant mix of quinoa, black beans, garbanzo beans, fresh mango, avocado, and herbs, all tossed in a zesty lime-based dressing, this salad is packed with flavor and nutrition. Make sure to buy ripe avocados and mangoes a few days prior for the best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dressing
- ½ cup vegetable or canola oil
- ⅓ cup fresh lime juice (from about 4 limes)
- 1 tablespoon sugar
- 1 ½ teaspoons chili powder (or cumin or allspice)
- ½ teaspoon kosher salt
- 1 jalapeño, seeded and minced
For the Quinoa Salad
- 1 ½ cups white or red quinoa, rinsed
- 3 cups water
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned garbanzo beans, rinsed and drained (or cannellini beans or Great Northern beans)
- 1 red bell pepper, stemmed, seeded, and chopped into ¼-inch pieces
- 1 mango, peeled, pitted, and cut into ¼-inch pieces
- ½ small red onion, peeled, and cut into ¼-inch pieces
- 1 avocado, peeled, pitted, and cut into ½-inch pieces
- ¼ cup chopped cilantro
- ¼ cup chopped mint
Instructions
- Rinse and Cook Quinoa: Rinse the quinoa thoroughly in a fine mesh strainer under cold water to remove its natural bitterness. In a pan, combine the rinsed quinoa, water, and kosher salt. Bring to a boil and cook the quinoa like pasta, stirring occasionally, for about 8 to 12 minutes until the quinoa is al dente and the centers become transparent.
- Drain and Cool Quinoa: Drain the cooked quinoa and fluff it with a fork. Return it to the pot, cover with a kitchen towel and lid, and let it sit for 5-10 minutes. Then spread the quinoa on a rimmed baking sheet to cool completely, before transferring it to a large bowl.
- Prepare Beans and Vegetables: Rinse the black beans and garbanzo beans well under cold water using a strainer, then drain thoroughly. Add both beans to the bowl with the cooled quinoa. Add the chopped red bell pepper, mango, red onion, avocado, cilantro, and mint to the bowl as well.
- Make the Dressing: In a small bowl, whisk together the vegetable or canola oil, fresh lime juice, sugar, chili powder, kosher salt, and minced jalapeño. Taste and adjust seasoning as needed to ensure the dressing is bold yet balanced.
- Combine and Marinate: Pour the dressing over the quinoa salad and gently toss to combine all ingredients evenly. Let the salad sit for about 20 minutes to allow the flavors to meld together, or refrigerate and serve within 24 hours for the best taste. It can be stored in the refrigerator for up to 4 days.
Notes
- The quinoa can be cooked and refrigerated up to 3 days ahead of assembling the salad, and the dressing can also be prepared in advance for convenience.
- Regular granulated sugar is used in the dressing as it dissolves easily, but honey or other sweeteners are good alternatives. Adjust sweetness to taste.
- This salad is best served fresh within the first day to enjoy optimal flavor and texture.
