Prepare the quinoa according to package directions. Stir in the Mexican Style Mango Chipotle Vinaigrette and chopped cilantro. Season with salt and pepper.
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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