Mango-Avocado Quinoa Bowl with Black Beans

Directions

1. In a small saucepan, combine the quinoa and water; bring to a boil over high heat.
2. Drain and rinse the black beans in a colander; set aside to drain further.
3. Rinse the produce and pat it dry.
4. When the liquid boils, stir the quinoa, cover the pan, and reduce the heat to low; cook for 15 minutes, then remove from heat and let rest, still covered, for 5 minutes.
5. Juice the lime and transfer the juice to a medium salad bowl.
6. To the lime juice, whisk in olive oil, honey, salt, and pepper; blend until smooth.
7. Peel the mango and slice off the flesh from around the pit, then cut into 1/4-inch dice and add to the dressing.
8. Pit the avocado, scoop out the flesh, dice it into 1/4-inch pieces, and fold into the bowl.
9. Shave cilantro leaves from the stems into the bowl, discard stems, and finely chop the leaves.
10. Trim and dice the red onion into 1/4-inch pieces; add to the bowl.
11. Preheat a nonstick skillet over medium heat; add the black beans and heat 2–3 minutes, then remove from heat.
12. Fluff the quinoa with a fork, then assemble bowls with quinoa, beans, and the mango-avocado mixture; serve.