The Olive Bin

Quinoa Mango Salad with Cilantro and Vanilla Dressing

Preheat oven to 325F. Toss pepitas with olive oil, 1/4 tsp salt, and paprika. Toast pepitas for about 8 minutes until lightly golden. Set aside to cool. In a large bowl, combine the quinoa, beans, onion, mangos, spinach, cilantro, pepitas, and remaining 1/4 tsp salt. Top with dressing and enjoy!
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Ingredients

FOR THE SALAD:

1 C quinoa, cooked according to pkg directions

1/2 C pepitas

1/2 tsp of The Olive Bin's Cilantro & Roasted Onion Olive Oil

1/2 tsp sea salt, divided

1/4 tsp hot smoky paprika

1- 15oz can black beans, rinsed

3/4 C red onion, diced

2 C mango, diced

2 C spinach, chiffonade and packed

4 T cilantro, finely chopped

2 avocados, diced just before serving

 

FOR THE DRESSING:

2 parts of The Olive Bin's Cilantro & Roasted Onion Olive Oil

1 part of The Olive Bin's Orange Vanilla White Balsalmic Vinegar

Directions

  1. Preheat oven to 325F.
  2. Toss pepitas with olive oil, 1/4 tsp salt, and paprika. Toast pepitas for about 8 minutes until lightly golden. Set aside to cool.
  3. In a large bowl, combine the quinoa, beans, onion, mangos, spinach, cilantro, pepitas, and remaining 1/4 tsp salt. Top with dressing and enjoy!

Associated Products

Cilantro & Roasted Onion Olive Oil
Cilantro & Roasted Onion Olive Oil
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Orange Vanilla White Balsamic
Orange Vanilla White Balsamic
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