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Chili Mango Zesty Quinoa Salad
This Chili Mango Zesty Quinoa Salad is full of the best summer flavors! Made with crunchy chopped spinach, wholesome quinoa, creamy avocado, and zesty chili lime mango, this salad is impressive yet SO quick and easy. Whether you make this for an easy healthy weeknight dinner or a fun summer gathering, I can promise you this: every bite is SO flavorful!
Course Lunch, Dinner, Appetizer, Salad
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 2 Large Salads
Calories 483 kcal
1/2 cup quinoa, dry 2 teaspoons ancho chili powder salt to taste 2-3 cups spinach, chopped 10 medium grape tomatoes 1 large mango 1 medium avocado 1/2 cup cooked black beans drained 1/4 cup corn, canned drained 1/4 - 1/2 teaspoon cayenne Avocado Lime Dressing or squeeze of lime juice
Cook the quinoa according to directions.
Add in 1 teaspoon of the chili powder and salt to taste.
While the quinoa is cooking, chop the spinach and slice the tomatoes, mango, and avocado.
Layer the spinach, tomatoes, beans, corn, cooked quinoa, sliced mango, and sliced avocado in each bowl.
Sprinkle the remaining chili powder, cayenne, and salt over the mango slices.
Drizzle each salad with avocado lime dressing or a squeeze of lime juice.
Enjoy!
To meal prep this salad:
Prepare the quinoa and chop the veggies (except for the avocado).
Layer the salad, keeping the quinoa and avocado separate.
Add the seasoning according to the instructions below and squeeze lime juice over the entire salad.
When ready to enjoy, add in the cooked quinoa and sliced avocado!
Serving: 1 Salad | Calories: 483 kcal | Carbohydrates: 71 g | Protein: 15 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 11 g | Sodium: 72 mg | Potassium: 1508 mg | Fiber: 18 g | Sugar: 18 g | Vitamin A: 5544 IU | Vitamin C: 69 mg | Calcium: 101 mg | Iron: 5 mg