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Mango Kale Black Bean Quinoa Salad
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Servings
10
Ingredients
1x
2x
3x
1 ½
bunch
of kale leaves
½
cup
orange juice
1-2
Tbsp.
pistachio, walnut, or olive oil
1
mango cut into small cubes
1/3
cup
pumpkin seeds
1
can
black beans
2
cups
cooked quinoa
1/3
cup
red onion*
2
tsp.
Bragg liquid amino acid or soy sauce
2
tsp.
balsamic vinegar
Instructions
Soak kale in orange juice and oil overnight in its own container.
Cook quinoa according to package.
Chop the mango and purple onion and set aside separately.
Rinse and drain the black beans.
While the quinoa is hot, mix in black beans, soy sauce, purple onion, and balsamic vinegar. Let this mixture chill overnight.
The next day mix all ingredients together, adding in mango last.
Notes
*Tip: Soak the chopped red onion and place in ice-cold water for 10 minutes to remove bitterness and enhance sweet taste.
Nutrition
Nutrition Facts
Mango Kale Black Bean Quinoa Salad
Amount Per Serving
Calories
252
Calories from Fat 54
% Daily Value*
Fat
6g
9%
Saturated Fat 1g
6%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol
0mg
0%
Sodium
185mg
8%
Carbohydrates
40g
13%
Fiber 7g
29%
Protein
11g
22%
* Percent Daily Values are based on a 2000 calorie diet.
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