I’ll be honest I had a hard time coming up with a name for this dish. The ingredients reminded me of the Bahamas and the Southwest. I think the mango is what put it towards the tropics. It is perfect for a light and refreshing meal, and so nutrient packed.
- 1 c quinoa, uncooked (I used the trick-colored quinoa, but any will do)
- 1 c vegetable broth
- 1 c water
- 1 can black beans, drained, rinsed
- 1 c corn kernels, frozen, thawed
- 1 c tomatoes, seeded, diced
- 1 orange bell pepper, diced
- 1 ripe mango, skinned, pitted, diced
- 1 avocado, diced
- 1 tsp garlic, minced
- 1 lime, zested, juiced
- 8 oz. baby spinach
Cook the quinoa according to package directions. I used 1 cup of vegetable broth and 1 cup of water for my liquid.
When the quinoa is done cooking, add the black beans, corn, tomatoes, bell pepper, mango, avocado, garlic and lime. Stir all the ingredients together and cover with a lid for about 5 minutes. This resting time is good to let the ingredients meld together and the raw veggies soften a little.
While the quinoa mixture is setting, layer the spinach into a bowl. Spoon the quinoa mixture on top of the bed of spinach.
This recipe makes 4-6 servings. It depends on the appetite.
Serve. Eat. Enjoy.