Cinco de Mayo Quinoa Mango Avocado Black Bean Salad
A vibrant layered quinoa salad with sweet mango, a protein-rich black bean layer, and creamy mashed avocado for celebrations and summer meals.
Equipment
- Ring mold
- Mixing bowls
- Spoon
Ingredients
For the quinoa base
- 1 cup cooked quinoa red, white, or mixed
- Salt, to taste
- Black pepper, to taste
- 1 to 2 tbsp lemon juice
For the mango layer
- 1 cup ripe mango finely chopped
- 1/2 tsp chili flakes
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh coriander finely chopped
- 1 tbsp lemon juice
For the black bean layer
- 3/4 cup cooked black beans
- 1 tbsp red onion very finely chopped
- 1 tbsp coriander finely chopped
- 1/4 tsp roasted cumin powder
- Pinch of chili powder or paprika
- Salt, to taste
- 1 tsp olive oil
- 1 tsp lemon juice
For the avocado layer
- 1 ripe avocado lightly mashed
- 2 tbsp fresh coriander finely chopped
- Salt, to taste
- Black pepper, to taste
- 1 small green chili optional; finely chopped
- 1/4 tsp cumin powder optional
- 1 tbsp extra virgin olive oil
- 1 tsp lemon juice
For topping
- A handful of rocket leaves
- 2 to 3 tbsp feta cheese crumbled
- 2 tbsp pomegranate pearls
- 6 to 8 cherry tomatoes halved
- 1 to 2 tbsp sriracha mayo or balsamic glaze
Instructions
Season the quinoa base
- In a bowl, mix cooked quinoa with salt, black pepper, and lemon juice. Taste and adjust.
Mix the mango layer
- In another bowl, combine mango, chili flakes, salt, pepper, coriander, and lemon juice. Toss gently.
Build the black bean layer
- Mix black beans, red onion, coriander, roasted cumin powder, chili powder, salt, olive oil, and lemon juice.
- Let the mix rest for five minutes so the flavors settle.
Prepare the avocado layer
- Lightly mash avocado with coriander, salt, pepper, green chili, cumin powder, olive oil, and lemon juice.
- Keep the texture rustic and spreadable, not fully smooth.
Layer and unmold
- Place a ring mold on a serving plate.
- Add quinoa and press lightly.
- Add mango as the second layer.
- Add black beans as the third layer.
- Finish with mashed avocado on top, then lift the mold slowly.
Garnish and serve
- Top with rocket leaves, feta, pomegranate, and cherry tomatoes.
- Drizzle sriracha mayo or balsamic glaze and serve immediately.
Notes
For meal prep, keep all layers separate and assemble just before serving.
To keep avocado fresh, mix with lemon juice and cover tightly with cling wrap touching the surface.
For a vegan version, swap feta with vegan feta or toasted pumpkin seeds.
Store leftovers in an airtight container in the refrigerator for up to two days.
To keep avocado fresh, mix with lemon juice and cover tightly with cling wrap touching the surface.
For a vegan version, swap feta with vegan feta or toasted pumpkin seeds.
Store leftovers in an airtight container in the refrigerator for up to two days.
Tried this recipe?Let us know how it was!