Ingredients
1cupdry quinoa
14½ozchicken broth,low-sodium
salt
3tbspextra-virgin olive oil
3tbsplime juice,fresh
2tsphoney
½tspground cumin
¼tspground ginger
¼tspcayenne pepper,optional
1canblack beans,drained and rinsed
1medium mango,peeled, cored and diced
1red bell pepper,cored and chopped
½cupgreen onions,sliced
⅓cupcilantro,chopped
1medium avocado,semi-firm but ripe, cored and diced
Preparation
Rinse the quinoa well in a fine mesh strainer. Transfer to a medium saucepan along with the chicken broth and ¼ cup water and season lightly with salt to taste.
Bring to a boil, then reduce the heat to low and simmer for about 15 to 20 minutes, until the water has been absorbed. Let cool.
In a small mixing bowl, whisk together the olive oil, lime juice, honey, cumin, ginger and cayenne pepper.
In a large bowl or salad bowl, toss together the quinoa, black beans, mango, bell pepper, green onions, cilantro, avocado and dressing.
Season with salt to taste and serve. Enjoy!
