Name: Mango-Avocado Quinoa Bowl with Black Beans
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 (398 ml) cans black beans; 1 ½ small bunches cilantro; 1 ½ limes; 3 mangoes; 1 ½ cups quinoa; 1 ½ medium red onions; black pepper; extra virgin olive oil; honey; salt

Mango-Avocado Quinoa Bowl with Black BeansMango-Avocado Quinoa Bowl with Black Beans — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ avocados

3 (398 ml) cans black beans

1 ½ small bunches cilantro

1 ½ limes

3 mangoes

1 ½ cups quinoa

1 ½ medium red onions

black pepper

extra virgin olive oil

honey

salt

Instructions

In a small saucepan, combine the quinoa and water; bring to a boil over high heat.

Drain and rinse the black beans in a colander; set aside to drain further.

Wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the quinoa for 15 minutes. Once done, remove the quinoa from the heat and let it stand, still covered, for 5 minutes.

Juice the limes and transfer to a medium salad bowl.

To the lime juice, add olive oil, honey, salt, and pepper; whisk together.

Peel the mangoes, then slice off the flesh from the pit, starting with the flatter sides; discard the pit and small dice the flesh into 6-mm cubes. Add to the salad bowl.

Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh into 6-mm cubes. Add to the salad bowl.

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salad bowl.

Trim off and discard the ends of the onion and remove the outer layer; small dice the onion into 6-mm pieces. Add to the salad bowl.

Preheat a nonstick skillet over medium heat.

Once the skillet is hot, add the black beans and cook until heated through, 2 to 3 minutes. Remove from the heat.

Uncover the quinoa and fluff with a fork.

To serve, arrange the quinoa, black beans, and mango-avocado mixture in a bowl. Enjoy!

Open this recipe in Flambette