Mango Black Bean Quinoa Bowl with Lime Cilantro Dressing

Mango Black Bean Quinoa Bowl with Lime Cilantro Dressing

Fluffy quinoa, juicy mango, and black beans come together in a bright, tangy lime cilantro dressing.

Total 45 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This bowl pairs tender quinoa with sweet mango, hearty black beans, and crunchy vegetables, all finished with a zesty lime cilantro dressing. It's a fresh, plant-based option that works well for meal prep lunches or a light summer dinner. The combination of sweet, savory, and tangy flavors makes it satisfying without feeling heavy.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 can black beans, drained and rinsed (15 oz)
  • 2 cups mango, diced
  • 1 red bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup cilantro, chopped
  • 1 avocado, diced
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. In a 6-quart saucepan, combine rinsed quinoa and water. Bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed.

  3. Remove quinoa from heat and let stand, covered, then fluff with a fork and let cool slightly.

  4. While quinoa cooks, dice the mango, red bell pepper, red onion, and avocado. Chop the cilantro.

  5. In a small bowl, whisk together lime juice, olive oil, minced garlic, honey, cumin, salt, and black pepper to make the dressing.

  6. In a large bowl, combine the cooled quinoa, black beans, mango, red bell pepper, red onion, and half of the cilantro.

  7. Pour the lime cilantro dressing over the bowl and toss gently to coat evenly.

  8. Divide into bowls, top with diced avocado and remaining cilantro, and serve immediately or chill before serving.

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    Mango Black Bean Quinoa Bowl with Lime Cilantro Dressing

    This bowl pairs tender quinoa with sweet mango, hearty black beans, and crunchy vegetables, all finished with a zesty lime cilantro dressing. It's a fresh, plant-based option that works well for meal prep lunches or a light summer dinner. The combination of sweet, savory, and tangy flavors makes it satisfying without feeling heavy.

    45 min 4 servings 420 cal

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1 can black beans, drained and rinsed (15 oz)
    • 2 cups mango, diced
    • 1 red bell pepper, diced
    • 1/2 cup red onion, finely diced
    • 1/2 cup cilantro, chopped
    • 1 avocado, diced
    • 1/4 cup fresh lime juice
    • 1/4 cup olive oil
    • 1 clove garlic, minced
    • 1 teaspoon honey
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      In a 6-quart saucepan, combine rinsed quinoa and water. Bring to a boil over high heat.

    2. 2

      Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed.

    3. 3

      Remove quinoa from heat and let stand, covered, then fluff with a fork and let cool slightly.

    4. 4

      While quinoa cooks, dice the mango, red bell pepper, red onion, and avocado. Chop the cilantro.

    5. 5

      In a small bowl, whisk together lime juice, olive oil, minced garlic, honey, cumin, salt, and black pepper to make the dressing.

    6. 6

      In a large bowl, combine the cooled quinoa, black beans, mango, red bell pepper, red onion, and half of the cilantro.

    7. 7

      Pour the lime cilantro dressing over the bowl and toss gently to coat evenly.

    8. 8

      Divide into bowls, top with diced avocado and remaining cilantro, and serve immediately or chill before serving.