Healthy and tasty, this mango and grapefruit salad is the perfect dish to welcome spring. This super simple meal comes together in just 15 minutes. While the quinoa is cooking, you can prepare the vegetables so that you can combine the two immediately. You can serve this salad hot or cold, as a main or a side dish. I like to pair this salad with blackened fish or grilled chicken.
Mango and Grapefruit Quinoa Salad with Black Beans
2 cups quinoa
1 (14.5 oz) can black beans, drained and rinsed
1 avocado, sliced
1 red bell pepper, chopped
1 ripe mango, peeled and cut into 1/2 in cubes
1 medium grapefruit, peeled and diced
3 green onions, thinly sliced (white and green parts only)
1 small jalapeno, deseeded and finely minced
2 tablespoons lime juice
1 tablespoon agave syrup
2 tablespoons minced fresh cilantro
kosher salt and freshly ground black pepper, to taste
Step 1: Cook the quinoa according to the package directions. Once cooked, fluff with fork to separate the seeds.
Step 2: In a large bowl, prepare the vegetables. Whisk the lime juice and agave syrup at the bottom of the bowl. Add the avocado, red bell peppers, mango, grapefruit, and jalapenos and toss. Next, mix in the black beans, green onions, and cilantro. Season with salt and pepper to taste.
Step 3: Add the quinoa to the vegetables mixture and stir to combine. Taste the salad and adjust seasoning as necessary.