Guacamole mango quinoa

ImageIt’s always at this point in winter where I start wanting fruit. I love love love winter vegetables, but after 100 straight days of cold and snow, I start to really crave a juicy strawberry or a bowlful of grapes. Don’t get me wrong, I try my hardest to eat foods that are in season and locally grown (and where I live, grapes don’t grow in this wicked cold). But sometimes all that noble effort doesn’t seem worth it . My grocery store is just three blocks away, and they have an impressive stock of fruits that I finally couldn’t resist. So here is my foray into fruit this winter. A delicious and easy guacamole mango dish, with black beans and quinoa. Inspired by Foxes Loves Lemons‘s guacamole rice. A main dish that involves guacamole? I’m sold.

(And yes I know my recipes always have quinoa in them. You can easily substitute the quinoa for any other grain, like Israeli couscous, barley, orzo, or pasta. Quinoa is just so dang delicious.)

Recipe: Guacamole mango quinoa

Prep time: 30 minutes

Inspired by: Foxes Loves Lemons

  • 2 ripe avocados, chopped into bite-size pieces
  • 1 mango, chopped into bite-size pieces
  • 1 red onion, diced
  • 1 can black beans, drained
  • 1 cup quinoa, uncooked and rinsed
  • 4 oz. feta or goat cheese
  • 2 T olive oil
  • 1 T red wine vinegar
  • 1 T lime juice
  • 2 t salt
  • 2 t cumin
  • 1/2 cup almonds or other nuts for some added crunch
  • optional additions: cilantro, corn, tomatoes, roasted sweet potato

Bring 2 cups water to a boil in a small pot. Add quinoa and bring to a boil, then let simmer for approximately 15 minutes. Keep checking it until it’s fully cooked.

Meanwhile, chop all avocado, mango and onion and add to a large bowl. Stir in black beans, cooked quinoa and feta. In a separate little bowl, mix together the dressing ingredients. Whisk together and drizzle over salad. Taste and add more salt or lime juice as needed. You want it to be tangy and delicious.