Description

A vibrant and refreshing Chili Mango Zesty Quinoa Salad featuring cooked quinoa seasoned with ancho chili powder, fresh spinach, juicy grape tomatoes, sweet mango, creamy avocado, black beans, and corn. Finished with a spicy chili seasoning on mango slices and a zesty avocado lime dressing or lime juice, this salad is a perfect quick, nutritious meal for two.

Ingredients

Grains and Seasonings

1/2 cup quinoa, dry
2 teaspoons ancho chili powder
Salt, to taste
1/4 – 1/2 teaspoon cayenne pepper

Vegetables and Fruits

2-3 cups spinach, chopped
10 medium grape tomatoes, sliced
1 large mango, sliced
1 medium avocado, sliced

Legumes and Others

1/2 cup cooked black beans, drained
1/4 cup canned corn, drained

Dressing

Avocado Lime Dressing (or squeeze of lime juice)

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Instructions

Cook Quinoa: Rinse the dry quinoa under cold water. Cook the quinoa according to package directions, typically simmering it in water until fluffy and water is absorbed, about 15 minutes.
Add Chili & Salt: Once the quinoa is cooked, mix in 1 teaspoon of the ancho chili powder and salt to taste to infuse flavor into the grain while still warm.
Prepare Produce: While the quinoa cooks, chop the spinach finely and slice the grape tomatoes, mango, and avocado into bite-sized pieces or slices.
Layer Salad Ingredients: In each serving bowl, arrange a base of chopped spinach, followed by sliced tomatoes, black beans, corn, then the cooked and seasoned quinoa, and top with sliced mango and avocado.
Season Mango Slices: Sprinkle the remaining ancho chili powder, cayenne pepper, and a pinch of salt evenly over the mango slices to add a zesty kick.
Drizzle Dressing Or Lime Juice: Finish each salad with a generous drizzle of avocado lime dressing or a fresh squeeze of lime juice for tanginess and creaminess.
Enjoy! Toss lightly if desired and serve immediately for a fresh, colorful, and flavorful salad.

Notes

Adjust cayenne pepper to control the spiciness according to your preference.
Avocado lime dressing can be homemade by blending avocado, lime juice, olive oil, salt, and a touch of honey or purchased from stores.
Quinoa can be cooked in advance and chilled for quicker assembly.
This salad is best enjoyed fresh to preserve the texture of avocado and mango.
For added protein, grilled chicken or tofu can be incorporated.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: Fusion