Delightful Caribbean Vegan Feast: Mango Avocado Salsa & Island Quinoa Salad With Lime Dressing

Allergens

N/A

Ingredients

• 2 ripe mangoes, diced
• 1 large avocado, diced
• 1 small red onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 yellow bell pepper, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice
• 2 cups cooked quinoa
• 1 can black beans, rinsed and drained
• 1 small red onion, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper to taste

Instructions

1. In a medium bowl, combine the mangoes, avocado, red onion, red and yellow bell peppers, and cilantro. Toss gently to mix.
2. Pour in the lime juice and season with salt and black pepper. Gently toss again to evenly distribute the flavors. Cover and refrigerate until ready to serve.
3. In a large bowl, combine the cooked quinoa, black beans, sliced red onion, yellow bell pepper, cherry tomatoes, and cilantro. Toss gently to mix. Season with salt and black pepper to taste.
4. To plate, spoon the Island Quinoa Salad onto individual plates or a large serving platter. Top with a generous scoop of the Mango Avocado Salsa. Garnish with additional cilantro leaves, if desired.

Chef’s Insight

Experiment with different fruits such as pineapple or kiwi for an additional fruity twist in the salsa.

Notes

Serve with a cool tropical beverage for a complete island experience.