Mango-Avocado Quinoa Bowl with Black Beans

This dish is a great side for any meal! Pair it with baked or grilled chicken or BBQ Ribs. So YUM!!

Ingredients

• 1 avocado

• 2 (15 oz) cans black beans

• 1 small bunch fresh cilantro

• 1 lime

• 2 mangoes

• 1 cup quinoa

• 1 medium red onion

• black pepper

• EVOO

• Honey

• Salt

Instructions

1. In a small saucepan, combine the quinoa and water, bring to a boil over high heat. (1 cup quinoa, 2 cups water)

2. Drain and rinse the black beans in a colander; set aside to drain further.

3. Wash and dry the fresh produce.

4. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the quinoa for 15 minutes. Once done, remove the quinoa from the heat and let it stand, still covered, for 5 minutes.

5. Juice the lime into a medium salad bowl.

6. To the lime juice, add 2 tbsp EVOO, 2 tsp honey, 1 tsp salt, and 1/2 tsp black pepper. Whisk together

7. Peel the mangoes, then slice off the flesh from the pit, starting with flatter sides; discard the pit and small dice the flesh into cubes. Add to the salad bowl. (Do not worry if they look perfect or not!)

8. Halve the avocado lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh into cubes. Add to the salad bowl.

9. Pull off the cilantro leaves from the stems. Finely chop the leaves then add them to the salad bowl.

10. Trim off and discard the ends of the onion and remove the outer layer; small dice the onion into 1/4 inch pieces. Add to the salad bowl.

11. Preheat a nonstick skillet over medium heat.

12. Once the skillet is hot, add the black beans and cook until heated through, 2 to 3 minutes. Remove from heat.

13. Uncover the quinoa and fluff with a fork.

14. To serve, arrange the quinoa, black beans, and mango-avocado mixture in a bowl or on a plate. Enjoy!