This colorful salad combines sweet mango, earthy quinoa and peppery arugula for a standout dish at potlucks and backyard barbecues. With black beans and avocado making it heartier, it works as a power lunch, super side or vegetarian main dish. The addition of toasted sweet and spicy pumpkin seeds adds textural crunch and furthers the plant-protein count. All the flavors pop with a drizzle of olive oil and lemon juice dressing.
Quinoa, Black Bean & Mango Picnic Salad
Toasted Pumpkin Seeds
- 2 Tbsp. Bragg Olive Oil
- Sea salt to taste
- Juice of 1/2 lemon
Preheat oven to 300 degrees F. Line sheet pan with foil or parchment paper.
In bowl, combine all ingredients for pumpkin seeds; mix thoroughly.
On sheet pan, spread pumpkin seeds in single layer. Bake 20 minutes, stirring halfway through. (Note: Seeds should be golden and crunchy.)
In serving bowl, toss together salad ingredients and pumpkin seeds until well combined.
Dress with olive oil, lemon juice and salt.