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
- Heat oven to 450°.
- Cook quinoa and set aside. Not sure how? This method works perfectly, every time! https://cookieandkate.com/perfect-quinoa/print/24068/
- 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!
- 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.
- Remove roasting pan from oven, add green peppers and cabbage, and return pan to oven for about 10 minutes.
- Remove roasting pan from oven and sprinkle Adobo (or cumin) and jalapeño over veg. Toss and return to oven for 1 minute.
- Remove roasting pan from oven and add black beans, quinoa, mango, dressing, and cilantro (if using). Toss everything together and serve.
- Enjoy!