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!

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Chili Mango Salad

Course Appetizer, Dinner, Lunch

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 people

Calories 267 kcal

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

1. Cook the quinoa subbing out water for Kettle & Fire Veggie Cooking Broth.

2. While the quinoa is cooking, chop the spinach, slice the tomatoes, cut the mango and avocado.

3. Once the quinoa has finished cooking, mix all of the ingredients together in a bowl except for the mango, chili powder, cayenne, and avocado.

4. Top each salad with slices of avocado and mango, sprinkled with chili powder and cayenne.

5. Serve and enjoy!