Quinoa Black Bean Salad with Mango & Avocado

Ingredients

• 1 cup dry quinoa
• 1 can low-sodium chicken broth
• Salt
• 3 Tbsp extra-virgin olive oil
• 3 Tbsp fresh lime juice
• 2 tsp honey
• 1/2 tsp ground cumin
• 1/4 tsp ground ginger
• 1/4 tsp cayenne pepper, optional
• 1 can black beans, drained and rinsed
• 1 medium mango, peeled, cored and diced
• 1 red bell pepper, cored and chopped
• 1/2 cup sliced green onions
• 1/3 cup chopped cilantro
• 1 medium avocado, semi-firm but ripe, cored and diced

Directions

1. Wash the quinoa thoroughly under running water using a fine mesh strainer. Put it in a medium saucepan with the chicken broth and 1/4 cup water, then add salt to your taste.
2. Set the pan over heat and bring everything to a boil. Turn the heat down to low and cook gently until the liquid is gone, about 15 – 20 minutes. Set the quinoa aside to cool.
3. Meanwhile, whisk the olive oil, lime juice, honey, cumin, ginger and cayenne pepper in a small mixing bowl until the dressing looks combined.
4. Add the cooled quinoa to a large bowl or salad bowl with the black beans, mango, bell pepper, green onions, cilantro, avocado and dressing. Toss until everything is mixed, then adjust with salt to taste and serve.