Ingredients

The following ingredients have 4 Servings
  • 1 Ripe Mango (should be soft and fragrant!)
  • 1 Avocado
  • 1 Lime, juice of
  • 2 cup Cooked Black Beans (rinse if using canned)
  • 1/2 bunch Kale, cut into bite-sized pieces
  • 2/3 cup Chopped Cilantro, loosely filled
  • 2/3 cup Quinoa, dry
  • 2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Chipotle Powder
  • 1/2 tsp Salt
  • 1 1/3 cup Water

Instruction

  • In a medium pot, combine all ingredients for the Chipotle Quinoa and bring to a boil. Cover, reduce the heat, and let simmer for 15 minutes, or according to package instructions. 
  • In the meantime, chop the Mango, Cilantro, Kale, and Avocado. Rinse the black beans if you are using canned.
  • Gently steam the Kale for 2-3 minutes using a steamer, or simply sauté in a pan over medium heat with a splash of water, until all water has dissolved and the kale is bright green and tender.
  • Once the Quinoa has finished cooking, turn off the heat and let sit for 5 minutes, then fluff with a fork.
  • Divide the Kale, Quinoa, Beans, Avocado, Mango, and Cilantro equally between two bowls, then top each bowl with the juice of 1/2 of a Lime. Serve immediately, or store any leftovers in the fridge for up to 1 week.