Ruffled Apron Blog

Black Bean and Mango Quinoa Salad

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Happy Monday! (Insert grumble here.)

Are you a Monday lover or Monday hater? I can go either way – so far today has been a good one!

How was your weekend? Is it too soon to ask that?

We spent ours exploring a new-to-us local brewery, stocking up on green things at our farmer’s market and watching the weeds pop out of our lawn while we smoked a rack of ribs! Needless to say we had beautiful weather, a relaxing few days and got to enjoy some much needed fresh air. I hope you had the same!

Apparently I like things in bowls because today I am coming at you with yet another recipe best served in a bowl. I present to you, Black Bean and Mango Quinoa Salad.

Now, I am sure from the name you are wondering why this is a “recipe” since it sounds pretty self explanatory but let me tell you, this thing is PACKED with flavor! A little spicy, a little sweet and so simple but incredibly satisfying! And here is a hint: make sure you get every bit of the delicious infused olive oil you created when sauteeing the jalapeno and shallot because that will make or break this dish!

I haven’t even told you the best part! This quinoa salad is tastes its best after it sits for a few hours or overnight. Yep. That’s right. All you meal preppers (or those that grumble about meal prepping -me!) rejoice!

This is the perfect, easy quinoa salad to make on Sunday and enjoy over the next few days. Or, if you at least cook and cool the quinoa in advance, this recipe comes together in about 10 minutes! It makes a perfect side dish but a lot of the time I just have a big ole bowl of it myself for lunch (I am talking to you Meatless Monday!)

It is also a hit at summer backyard parties! Serve it alongside grilled chicken, steak or even pulled pork, it is truly a crowd pleaser!

I told you this had more to it than it’s name!

Print

Black Bean and Mango Quinoa Salad

Course Main Course, Side Dish, Vegetarian
Servings 8

Ingredients

  • 1 cup dry quinoa
  • 2 cups veggie or chicken broth
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 small jalapeno, diced
  • 1 medium shallot, diced
  • 2 mangoes, chopped
  • 1 14 oz can black beans, rinsed and drained
  • 1 lime
  • cilantro (optional)

Instructions

  1. Rinse your quinoa well under cold running water and place in a medium sized saucepan.  Add broth and garlic powder and bring to a boil over high heat.  Once the broth has come to a boil, give the quinoa a good stir and cover pot, turning heat down to medium-low.  Simmer for 15 minutes.  

  2. Once quinoa is cooked, allow it to sit covered in the pot for about 5 minutes off the heat.  Scoop quinoa into a large bowl and place into the refrigerator to cool.  

  3. Return saucepan to stove and heat olive oil over medium heat.  Once shimmering, add the shallot and jalapeno and saute until until the shallot turns translucent.  This will take about 3-5 minutes.  Set aside off the heat.  

    Note:  Depending on your desired level of heat for this dish you can include some or all of the ribs and seeds from the jalapeno.  If you prefer a more mild heat level, remove ribs and seeds completely

  4. Once quinoa is completely cooled, add the sauteed pepper and shallot mixture, the mango and the black beans.  Stir well. 

  5. Add the juice of one lime and stir well.  Let the salad sit covered in the refrigerator for at least 2 hours or overnight.  Taste it after a few hours and add a little salt if needed.  Toss with fresh cilantro right before serving if desired. 

  6. This quinoa salad will stay fresh in an airtight container in the refrigerator for up to 3 days.