Quinoa, Black Bean & Mango Picnic Salad
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Calories: 415 kcal
Ingredients
Salad
- 2 cups quinoa cooked
- 2 cups organic arugula
- 1 15 oz. can organic black beans drained
- 1/4 red onion diced
- 1 avocado cubed
- 1 mango cubed
Toasted Pumpkin Seeds
- 1 cup raw pumpkin seeds
- 1/2 Tbsp. Bragg Olive Oil
- 1 Tbsp. Pri Manuka Honey
- 3/4 tsp. chili powder
- 1/4 tsp. ground cumin
- 1/4 tsp. paprika
- 1/4 tsp. Redmond Fine Salt
Dressing
- 2 Tbsp. Bragg Olive Oil
- Sea salt to taste
- Juice of 1/2 lemon
Instructions
-
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.
Recipe Notes
Get the high-quality ingredients you need!
Nutrition Facts
Quinoa, Black Bean & Mango Picnic Salad
Amount Per Serving
Calories 415
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g20%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Sodium 151mg6%
Potassium 699mg20%
Carbohydrates 38g13%
Fiber 9g36%
Sugar 12g13%
Protein 11g22%
Vitamin A 1308IU26%
Vitamin C 26mg32%
Calcium 59mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.