Refreshing Exotic Salad with Quinoa, Black Beans and Mango

Rinse the quinoa thoroughly under cold water to remove the bitterness. Pour it into a pot, cover with water and cook for 15 minutes, until the liquid is absorbed. Remove from heat and let it cool completely.

While the quinoa is cooling, prepare the vegetables in a large bowl: chop the mango, bell pepper and onion. Rinse the black beans under running water and drain well.

In a small bowl, mix the olive oil, lime juice, ground cumin, smoked paprika, salt and pepper. Shake the dressing well so the ingredients combine.

Gently fluff the cooled quinoa with a fork and add it to the vegetables and beans in the large bowl.

Pour the prepared dressing over everything and mix gently.

At the very end, carefully fold in the mango cubes and chopped cilantro so the mango keeps its shape. If desired, top with sliced avocado.