Mango Chipotle Quinoa Bowls

A satisfying Mexican-inspired grain bowl gets a little spicy and sweet thanks to a mango chipotle vinaigrette.
  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 6 servings
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1 1/3 cups red quinoa, rinsed well

3/4 cup Food Network Kitchen™ Inspirations Mexican Style Mango Chipotle Vinaigrette, plus more for drizzling

1/4 cup cilantro leaves, roughly chopped, plus whole leaves for garnish

Kosher salt and freshly ground black pepper

1/2 cup drained and rinsed canned black beans

1/4 cup roasted and salted almonds or peanuts, crushed

1/4 cup salsa

1/4 cup sour cream

1 avocado, sliced

2 large radishes, sliced into thin rounds


  1. Prepare the quinoa according to package directions. Stir in the Mexican Style Mango Chipotle Vinaigrette and chopped cilantro. Season with salt and pepper.
  2. Divide the quinoa among 6 bowls and top each with the beans, nuts, salsa, sour cream, avocado and radish in neat piles or rows. Drizzle each bowl with a little more vinaigrette. Garnish with cilantro leaves. 

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