With 16 grams of fiber and plenty of protein, this salad will keep you satisfied.


Credit: Travis Rathbone; Styling: Megan Hedgpeth

Recipe Summary test

30 mins
15 mins
45 mins
Serves 2


Ingredient Checklist


Instructions Checklist
  • 1. In a medium saucepan, bring quinoa and 1/2 cup water to a boil. Reduce heat to medium-low, cover and simmer until water has absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a bowl and let cool. Stir in scallion greens and 1/4 tsp. salt. 2. In a small skillet, toast pumpkin seeds with a pinch each of chili powder and salt over medium heat, stirring occasionally, until seeds begin popping and become fragrant, about 3 minutes. Transfer to a small bowl and let cool.3. Combine mango, 4 Tbsp. lime juice, 2 Tbsp. oil, cilantro and a generous pinch of salt. Toss black beans with cumin and remaining 1 tsp. oil. Stir together avocado and remaining 1 Tbsp. lime juice. 4. Divide salad ingredients evenly between 2 1-quart-capacity containers, arranging mango salsa, quinoa, black beans, red pepper, avocado, corn and pumpkin seeds in both. Cover containers. Salads will keep, covered and refrigerated, for 2 days. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients.


Nutrition Facts

594 calories; fat 31g; saturated fat 5g; fiber 16g; protein 17g; carbohydrates 70g; sodium 621mg; iron 5mg; calcium 107mg.