Mango Chipotle Quinoa Bowl
Print Recipe

Mango Chipotle Quinoa Bowl with Optional Lime Chicken

A quinoa bowl filled with healthy and delicious ingredients such as sweet mango, spinach, black beans and a burst of chipotle flavor!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast & Lunch, Healthy, Main Dish, Side Dish
Cuisine: Caribbean
Servings: 3 people

Ingredients

Salad Ingredients

  • 100 gr uncooked quinoa 1/2 cup, rinse with warm water
  • 250 ml water + more for rinsing 1 cup
  • 40 gr pumpkin seeds
  • 1/2 tsp extra virgin olive oil
  • 1/4 + 1/8 tsp sea salt
  • 1/4 tsp smoky paprika
  • 0,5-1 can black beans rinsed under running water. (1 can = 285 gr/1 cup ish)
  • 1/2 red onion chopped
  • 1 mango chopped
  • 90 gr spinach chopped, 2 cups
  • 2 tbsp cilantro finely chopped
  • 1 avocado sliced and diced

Lime Chicken (Optional)

  • 2 chicken filets chopped
  • 1 lime, juice
  • 1/2 tsp smoky paprika
  • salt and pepper to taste

Chipotle Dressing Ingredients

  • 1/2 tsp apple cider vinegar
  • 1 Chipotle Pepper in Adobo Sauce
  • 2 tsp adobo sauce
  • 1/2 lime, juice
  • 1/4 tsp sea salt
  • 1/2 tsp ground cumin
  • 15 stems cilantro roughly chopped
  • 2 tbsp extra virgin olive oil

Instructions

  • Preheat oven to 160C (325F).
  • Then begin with the quinoa. Remember to wash the quinoa in warm water to remove excess starch before cooking. Boil water and add in the quinoa, simmer for 13 minutes-ish, uncovered. All the water shall be absorbed. Fluff up the quinoa with a fork, remove from heat and let it rest covered for 5 minutes to dry it out more. Place the quinoa in a bowl or a plate and place in the refrigerator. We want cold quinoa.
  • While the quinoa is cooking, begin with the chicken. Chop the chicken into bite sized pieces, pan fry them in a little olive oil, salt, pepper, smoky paprika and juice of 1 lime. Set aside to cool. 
  • Toss the pumpkin seeds (or pepitas) in olive oil, salt and smoky paprika. Toast them in the oven for around 8 minutes, you want them to be slightly golden and fragrant. Set aside to cool.
  • For the chipotle dressing: Add all the ingredients apart from the olive oil into a blender. With the blender on, slowly pour in the olive oil. This prevents it from separating. Process until smooth.
  • In a large bowl, combine the salad ingredients. The chopped mango, spinach, black beans, cilantro, onion, pumpkin seeds and a little salt. Drizzle with the chipotle dressing. 

Notes

Author: Stine Mari from Ginger with Spice
Adapted from: Vanilla and Bean