Brazilian-Style Quinoa Salad with Mango and Avocado (Dairy-Free)

Instructions

1. 1Measure the 1 cup of Quinoa into a fine-mesh sieve. Rinse the Quinoa under cool running water for about 30 seconds until the water runs clear. Add the rinsed 1 cup of Quinoa and the 2 cups of Water to a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the Quinoa is tender. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and spread it out on a baking sheet to cool completely.
2. 2While the Quinoa is cooling, prepare the salad ingredients. Dice the 1 medium Mango, dice the 1 medium Avocado, finely chop the 1/4 cup of Red onion, dice the 1/2 medium Red bell pepper, and chop the 1/4 cup of Cilantro.
3. 3In a small bowl, whisk together the 3 tablespoons of Lime juice, 2 tablespoons of Olive oil, 1 teaspoon of Honey or agave (if using), 1/2 teaspoon of Salt, and 1/4 teaspoon of Black pepper until well combined. This is your dressing.
4. 4In a large bowl, combine the cooled 1 cup of Quinoa, the 1 can (about 425 g) of Black beans (rinsed and drained), the diced 1 medium Mango, the diced 1 medium Avocado, the finely chopped 1/4 cup of Red onion, the diced 1/2 medium Red bell pepper, and the chopped 1/4 cup of Cilantro.
5. 5Pour the prepared dressing over the ingredients in the large bowl. Toss gently with a spoon or spatula until everything is evenly coated. Taste and add a little more salt or pepper if desired.
6. 6Serve the Brazilian-Style Quinoa Salad with Mango and Avocado immediately, or cover the bowl and refrigerate for up to 2 hours before serving.

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