Cuban Black Bean Mango Bowl
[Vegan, Gluten-Free]

To Make the Quinoa:

1. Heat a small to medium sized pot over medium heat. Add your oil.
2. Sauté your diced shallots for about a minute.
3. Add your pressed garlic. Stir to combine and then add your rinsed quinoa. Sauté for about a minute to toast the quinoa.
4. Add your broth and salt.
5. Cover and bring the pot to a boil and then immediately turn to the lowest setting.
6. Allow it to cook without lifting the lid for 15-18 minutes until all of the liquid has been absorbed. Remove it from the heat and allow it to sit with the lid on for another 10 minutes.

To Make the Mango Salsa:

1. Chop the mango, red pepper, red onion, cilantro, jalapeño and add to a bowl.
2. Squeeze 1/2 a lime over top and stir gently to combine. Set aside.

To Make the Beans:

1. Heat a medium-sized pot over medium heat. Add your oil.
2. Sauté onions for about a minute and then add green pepper. Sauté another minute.
3. Add pressed garlic and black beans and stir well to combine.
4. Add your ground cumin, oregano, salt, and red wine vinegar. When hot, remove from heat.

To Assemble:

1. Add your quinoa to one third of a bowl. Spoon the mango salsa into the centre third of the bowl and add your black beans to the remaining section.
2. If you like it hot, squire sriracha or other hot sauce over your beans. Garnish with cilantro.