Chili Mango Quinoa Salad
Serves 4
Adapted from Jar of Lemons
½ cup dry quinoa, cooked according to packaging (add a pinch of salt to the water that’s cooking the quinoa)
2 cups spinach, roughly chopped
10 grape or cherry tomatoes, quartered
1 avocado, diced
1 mango, diced
½ cup canned kidney or black beans, drained and rinsed
2 tablespoons olive oil, divided
¼ cup corn
1½ teaspoon chili powder, divided
½ teaspoon cayenne, divided
1 teaspoon salt, divided
1 teaspoon pepper, divided
Juice from ½ lime (about 1-1½ tablespoons)
Prep the veggies and fruit while the quinoa cooks.
Heat a small pan over medium heat. As the pan is heating up, add ½ tablespoon olive oil. Once the oil is hot, add the corn and fry it up for about 2-3 minutes. Add 1 teaspoon chili powder, ¼ teaspoon cayenne, ½ teaspoon salt, and ½ teaspoon pepper to the corn. Fry for 1-2 minutes, letting the season coat everything. Set aside until ready to serve.
In a small bowl, mix 1½ tablespoons olive oil, ½ teaspoon chili powder, ½ teaspoon salt, ½ teaspoon pepper, and lime juice. Mix together until well blended. Set aside
Once the quinoa has finished cooking, let it cool for 5 minutes.
When ready to serve, divide up all the ingredients amongst the plates. Garnish with additional chili powder and cayenne.
Enjoy!