Love black bean tacos with mango and red cabbage slaw? This is kinda like that, but all you do is roast the veg, then add quinoa and dressing. A versatile pantry staple recipe – perfect after a long run on a winter day when you’re tired and craving summer flavors but still lookin’ for somethin’ warm, quick, and easy.

• Mango Lime Quinoa
  • 1 cup uncooked quinoa
  • 1 small head red cabbage, chopped
  • 1 onion, chopped
  • 2 green peppers, chopped
  • 1 jalapeño, minced
  • 1-2 Tbsp. neutral oil (olive oil, canola oil, etc.)
  • Pinch of salt
  • 1 Tbsp. Adobo or cumin
  • 1 1/2 c. black beans, drained (pinto or kidney beans will work just fine too)
  • 1 mango, chopped
  • Cilantro, chopped (optional)
• Dressing
  • 2 oz red wine vinegar
  • 1 oz neutral oil (olive oil, canola oil, etc.)
  • Zest and juice of 2 limes
  • 1 Tbsp prickly pear syrup (agave or honey works just fine too!)
  • 1 clove garlic, pressed or finely minced
  • 1/4 tsp. salt

1. Heat oven to 450°.
2. Cook quinoa and set aside. Not sure how? This method works perfectly, every time! https://cookieandkate.com/perfect-quinoa/print/24068/
3. Combine all dressing ingredients in a small jar and shake, then set aside. A small mason jar works great for this because the rough measurements are right on the side of the jar!
4. Chop onion, green peppers, cabbage, and mango. Place chopped onion on a large roasting pan or baking sheet. Add 2 Tbsp oil and a pinch of salt to the roasting pan and toss. Place in oven and roast for about 10 minutes.
5. Remove roasting pan from oven, add green peppers and cabbage, and return pan to oven for about 10 minutes.
6. Remove roasting pan from oven and sprinkle Adobo (or cumin) and jalapeño over veg. Toss and return to oven for 1 minute.
7. Remove roasting pan from oven and add black beans, quinoa, mango, dressing, and cilantro (if using). Toss everything together and serve.
8. Enjoy!