Quinoa Mango Black Bean Salad with Chipotle Lime Vinaigrette Recipe | Samsung Food App

Ingredients

• 1 C (195g) Quinoa (rinsed under running water)
• 1 3/4 C (420g) Water
• 1/2 C (70g) Pepitas
• 1/2 tsp Extra Virgin Olive Oil
• 1/2 tsp + 1/8 tsp Fine Sea Salt (divided)
• 1/4 tsp Smoky Paprika
• 1 3/4 C (300g) Cooked Black Beans (rinsed, drained, about one 15 oz can)
• 3/4 C (70g) Purple/Red Onion (small diced, about 1/2 an onion)
• 2 C (330g) Mangos (diced, about one mango* (see note))
• 2 C (90g) Baby Spinach (chopped and packed)
• 4 Tbs Cilantro (finely chopped)
• 2 Avocados (diced just before serving)
• 1/2 tsp Apple Cider Vinegar
• 1 Chipotle Pepper in adobo sauce** (gluten free if needed)
• 2 tsp Adobo Sauce
• 2 Tbs Lime Juice (fresh squeezed, about two limes + more for serving)
• 1/4 tsp Fine Sea Salt
• 1/4 tsp Ground Cumin
• 15 Stems of Fresh Cilantro (leafless stem part removed)
• 1/4 C (50g) Extra Virgin Olive Oil