Quinoa Mango Black Bean Salad
Ingredients
- 1 cup quinoa, rinsed
- 1 ¾ cups vegetable stock
- ½ cup pumpkin seeds
- ½ tsp olive oil
- ¼ tsp smoked paprika
- 1 can black beans, drained and rinsed
- ¾ cup red onion diced
- 2 cups mango, diced
- 2 cups baby spinach, chopped
- 4 tbsp coriander, chopped
- 2 avocados, diced
- ½ tsp apple cider vinegar
- 1 chilli, finely chopped
- ½ tsp chilli powder
- 1 tomato, chopped
- 3 garlic cloves
- ½ tbsp brown sugar
- ¼ tsp oregano
- ½ tsp ground cumin
- ¼ tsp cinnamon
- ¼ tsp black pepper
- ¼ tsp allspice
- 2 tbsp lime juice
- ¼ tsp cumin
- Chopped coriander
- ¼ cup olive oil
Steps
- In a saucepan bring quinoa and water to a boil, turn to low and simmer uncovered for 13-14 minutes.
- Remove from heat, stir, cover and let set for 5 minutes.
- Preheat oven to 160C. Toss pumpkin seeds with olive oil, salt and paprika. Toast for about 8-9 minutes
- In a bowl combine chilled quinoa, beans, onion, mango, spinach, coriander, pumpkin seeds and salt.
- In a blender combine apple cider vinegar, chilli, spices, lime juice, salt, cumin and coriander.
- While blending pour in the olive oil. Process until smooth. Set aside.