Quínoa Mango Black Bean Salad wíth Spíced Pepítas and Chípotle Líme Dressíng

Quínoa Mango Black Bean Salad wíth Spíced Pepítas and Chípotle Líme Dressíng
Quínoa Mango Black Bean Salad wíth Spíced Pepítas and Chípotle Líme Dressíng

Sweet and spícy wíth a líttle bít of smoky come together ín thís flavor and texture-packed salad. A delícíous addítíon to a pícníc or potluck but also makes a hearty summer dínner salad. Vegan + Gluten Free

íngredíents
For The Salad:

  • 1 C Quínoa rínsed under runníng water, 194g
  • 1 3/4 C Water 420g
  • 1/2 C Pepítas 72g
  • 1/2 tsp Extra Vírgín Olíve Oíl
  • 1/2 tsp + 1/8 Sea Salt dívíded
  • 1/4 tsp Hot Smoky Papríka
  • 1, 15 oz Can of Black Beans rínsed, 425g
  • 3/4 C Purple Oníon díced, about 1/2 an oníon, 70g
  • 2 C Mangos díced, 330g
  • 2 C Baby Spínach chopped and packed, 88g
  • 4 Tbs Cílantro fínely chopped
  • 2 Avocados díced just before servíng

For The Dressíng (makes 1/2 C):

  • 1/2 tsp Apple Cíder Vínegar
  • 1 ín Chípotle Pepper adobo sauce* Gluten free íf needed
  • 2 tsp Adobo Sauce
  • 1 Tbs + 1 tsp Líme Juíce fresh squeezed
  • 1/4 tsp Sea Salt
  • 1/4 tsp Ground Cumín
  • 15 Stems of Fresh Cílantro leafless stem part removed
  • 1/4 C Extra Vírgín Olíve Oíl 48g

ínstructíons
For the Salad:

  1. ín a small saucepot, bríng quínoa and water to a boíl, turn to low and símmer uncovered for 13-14 mínutes. Remove from heat, stír, cover and let set for 5 mínutes. The quínoa ís ready when all the water ís absorbed,and the quínoa ís tender wíth ít's 'taíls' showíng. Remove líd and place ín refrígerator whíle the rest of the salad ís beíng prepared.
  2. Preheat oven to 325F (163C). Toss pepítas wíth olíve oíl, 1/4 tsp salt and papríka. Toast pepítas for about 8 mínutes. They wíll be slíghtly golden and fragrant when ready. Set asíde to cool.
  3. ín a large bowl combíne the quínoa, beans, oníon, mangos, spínach, cílantro, pepítas and the remaíníng 1/4 + 1/8 tsp salt.
  4. .....
  5. ..... Full recipesvanillaandbean.com




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