Black Bean Quinoa Bowl with Mango Avocado Salsa
A vibrant grain bowl combining fluffy quinoa with a simmered black bean and tomato base seasoned with cumin, smoked paprika, and oregano. Fresh mango-avocado salsa with lime juice, cilantro, and diced red peppers and tomatoes tops the dish for bright, layered flavors and texture contrast.
Ingredients
- 3 ½ oz quinoa, cooked
- 5 oz avocado, diced
- 8 ½ oz black beans, canned, drained
- 6 oz red bell pepper, diced
- 3 ¾ oz green olives, chopped
- 10 oz mango, diced
- 12 oz tomato passata
- 2 ¾ oz red onion, finely chopped
- ¾ oz lime juice
- 3 ½ oz cherry tomatoes, diced
- ¼ oz garlic, finely chopped
- 0.0 oz bay leaf
- ⅛ oz cumin
- ⅛ oz smoked paprika
- ⅛ oz oregano
- ⅓ tbsp olive oil
- ⅛ oz cilantro, fresh, chopped
- 0.0 oz salt
- 0.0 oz black pepper
Instructions
- 1
Cook the quinoa according to package instructions.
- 2
Finely chop half the red onion and the garlic. Heat olive oil and sauté for approximately 2 minutes.
- 3
Add the chopped olives, drained black beans, and tomato passata.
- 4
Season with bay leaf, cumin, paprika, oregano, and salt. Simmer for 20 minutes, stirring occasionally.
- 5
Dice the red pepper, avocado, mango, remaining red onion, and cherry tomatoes. Mix with chopped cilantro and lime juice. Season with salt and pepper.
- 6
Transfer all components to a bowl and serve with the cooked quinoa.
Tips
Prepare the mango-avocado salsa just before serving to prevent avocado browning.
Stir the simmering bean mixture regularly to prevent sticking on the bottom.
Good to Know
Store leftover bean mixture and salsa separately in airtight containers in the refrigerator for up to 3 days.
Prepare the bean mixture up to 1 day ahead. Make the salsa up to 4 hours ahead; add lime juice just before serving to prevent browning.
Serve at room temperature or slightly warm.
Common Mistakes
Add lime juice to avocado salsa immediately before serving to avoid discoloration.
Do not overcook the bean mixture past 20 minutes to maintain texture.