This Zesty Quinoa Salad is full of vibrant flavors and colors. Made with black beans, mango, lime juice, and more, this vegan quinoa salad makes a perfect meal-prep lunch, light summer dinner, or BBQ side dish!
Place the quinoa in a fine-mesh strainer and rinse under cold water to remove any bitterness.
Add the quinoa and 2 cups of water to a medium-sized pot. Place over medium-high heat and bring to a simmer. Then turn the heat down to medium-low. Simmer for 10 to 15 minutes, or until all of the water is absorbed.
Remove from the heat and place a lid on the pot. Let rest for 5 minutes, then remove the lid and fluff with a fork.
While the quinoa is cooking, prep all the rest of the ingredients. Drain and rinse the beans, finely dice the onion and bell pepper, de-seed and finely dice the jalapeno, chop the avocado and mango into small cubes, and chop the cilantro. Zest the lime and squeeze out the juice.
Once the quinoa is done, add it to a large bowl with all of the other ingredients. Mix to combine and serve right away or portion and store for later.