Cuban Black Bean Mango Bowl
 
Prep time
Cook time
Total time
 
A delicious black bean, mango and quinoa bowl perfect for lunch or dinner!
Website:
Serves: 3
Ingredients
  • The Quinoa:
  • 2 tsp oil of choice
  • 3 tbsp shallots diced
  • 1 clove garlic pressed
  • ½ cup dried red or white quinoa (I used ¼ cup of each) RINSE first if not prewashed.
  • 1 cup vegetable broth
  • ⅛ tsp salt
  • The Mango Salsa:
  • 3 ripe mangos. cut into small cubes
  • ½ red pepper diced small
  • 3 tbsp red onion diced
  • ½ bunch of cilantro, chopped small
  • ½ jalapeno diced
  • ½ lime juiced
  • The Beans:
  • 2 tsp oil of choice
  • ⅓ cup onion, diced
  • 1 green pepper, diced
  • 2 cloves garlic, pressed
  • 2 cans of black beans rinsed and drained
  • 1 tsp ground cumin
  • ¼ tsp oregano
  • ¼ tsp salt
  • 2 tsp red wine vinegar
  • To Garnish:
  • Chopped cilantro
  • Sriracha or other hot sauce of choice (optional)
Instructions
  1. To Prepare The Quinoa:
  2. Heat a small to medium sized pot over medium heat.
  3. Add your oil.
  4. Saute your diced shallots for about a minute.
  5. Add your pressed garlic. Stir to combine and then add your rinsed (if not prewashed) quinoa. Saute for about a minute to toast the quinoa.
  6. Add your broth and salt.
  7. Cover and bring the pot to a boil and then immediately turn to the lowest setting.
  8. Allow it to cook without lifting the lid for 15-18 minutes until all of the liquid has been absorbed. Remove it from the heat and allow it to sit with the lid on for another 10 minutes.
  9. To Prepare The Mango Salsa:
  10. Chop the mango, red pepper, red onion, cilantro, jalapeño and add to a bowl.
  11. Squeeze ½ a lime over top and stir gently to combine.
  12. Set aside.
  13. To Prepare The Beans:
  14. Heat a medium sized pot over medium heat.
  15. Add your oil.
  16. Saute your onions for about a minute and then add your green pepper. Saute another minute.
  17. Add your pressed garlic and your black beans and stir well to combine.
  18. Add your ground cumin, oregano, salt and red wine vinegar. When hot remove from heat.
  19. To assemble:
  20. Add your quinoa to one third of a bowl. Spoon the mango salsa into the centre third of the bowl and add your black beans to the remaining section.
  21. If you like it HOT, squire sriracha or other hot sauce over your beans. Garnish with cilantro.
  22. Enjoy!!
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2017/06/19/cuban-black-bean-mango-bowl/