Ingredients
- 1/2 cup dry quinoa
- 2 teaspoons ancho chili powder
- Salt (to taste)
- 2–3 cups chopped spinach
- 10 medium grape tomatoes
- 1 large ripe mango
- 1 medium avocado
- 1/2 cup cooked black beans (drained)
- 1/4 cup canned corn (drained)
- Avocado Lime Dressing (or fresh lime juice)
- Fresh parsley (for garnish)
Instructions
- Rinse quinoa under cold water and cook according to package directions until fluffy (about 10 minutes). Stir in chili powder and salt while cooking.
- While quinoa cooks, chop spinach, slice grape tomatoes in half, peel and dice the mango, and slice the avocado.
- In each serving bowl, layer chopped spinach followed by tomatoes, black beans, corn, cooked quinoa, mango, and avocado.
- Sprinkle remaining chili powder and salt over the salad for added flavor.
- Drizzle with avocado lime dressing or squeeze fresh lime juice on top before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 6g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Choose ripe mangoes for optimal sweetness. Rinse quinoa thoroughly to remove bitterness before cooking. Feel free to customize by adding your favorite veggies or nuts.