Mango-Avocado Quinoa Bowl with Black Beans.

Ingredients

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Pinto beans

  Immature seeds, frozen, cooked, boiled, drained, without salt

  30 oz or 851g

• Cilantro

  Raw - Whole Foods Market

  100g

• Limes

  Raw

  1 fruit or 67g

• Mangos

  Raw

  2 fruit without refuse or 414g

• Quinoa

  Uncooked

  1 cup or 170g

• Onions

  Sweet, raw

  1 onion or 331g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Honey

  20g

Directions

1. 1 In a small saucepan, combine the quinoa and water; bring to a boil over high heat. 1 cup quinoa 16 fl oz (2 cups) water 2 Drain and rinse the black beans in a colander; set aside to drain further. 2 (15 oz) cans black beans 3 Wash and dry the fresh produce. 2 mangoes 1 avocado 1 lime 1 small bunch cilantro 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 and transfer to a medium salad bowl. 6 To the lime juice, add olive oil, honey, salt, and pepper; whisk together 2 tbsp extra virgin olive oil 2 tsp honey 1 tsp salt ½ tsp black pepper 7 Peel the mangoes, then slice off the flesh from the pit, starting with the flatter sides; discard the pit and small dice the flesh into ¼-inch cubes. Add to the salad bowl. 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 ¼-inch cubes. Add to the salad bowl. 9 Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salad bowl. 10 Trim off and discard the ends of the onion and remove the outer layer; small dice the onion into ¼-inch pieces. Add to the salad bowl. 1 medium red onion 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 the 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. Enjoy!