Chili Mango Salad

Sweet heat is the name of the game when it comes to this flavorful Chili Mango Salad bowl. The mango and spices add a pop of flavor to this grain bowl that will make lunch time feel like a mini fiesta instead of a siesta. And using our Veggie Cooking Broth to cook the quinoa amps up the umami in this veggie-forward dish. No time for getting fancy in the kitchen? No worries. This dish is snappy to throw together – multi-task by chopping all your veggies while the quinoa cooks!

Chili Mango Salad
Ingredients
- 1/2 cup quinoa (dry)
- 1 cup Kettle & Fire Veggie Cooking Broth
- 2 cups spinach chopped
- 1/2 cup black beans canned
- 1/4 cup corn canned
- 10 grape tomatoes
- 1 mango
- 1/2 tsp chili powder
- 1/4 tsp cayenne
- 1 avocado
Instructions
-
Cook the quinoa subbing out water for Kettle & Fire Veggie Cooking Broth.
-
While the quinoa is cooking, chop the spinach, slice the tomatoes, cut the mango and avocado.
-
Once the quinoa has finished cooking, mix all of the ingredients together in a bowl except for the mango, chili powder, cayenne, and avocado.
-
Top each salad with slices of avocado and mango, sprinkled with chili powder and cayenne.
-
Serve and enjoy!