Tri-color Quinoa with Black Beans and Mango Salad

I know it’s winter but I was craving mango, especially after our recent amazon spice haul. In case you missed it on our previous post, we recently bought a bunch of different spices/ingredients on Amazon as a way to spice up our kitchen (pun intended). Two of the ingredients we bought were Chamoy and Tajín both of which are featured ingredients in one of our favorite desserts (mangonada). This savory meal was inspired by that flavorful dessert. Chamoy and tajín are sour, sweet, and slightly spicy and are often used to flavor fruit (such as mango) in Mexico. In fact, you’ve probably had those flavored fruit salads if you’ve been to farmer’s markets (especially in the South). When Deepal used to live in Florida, we went to this gigantic farmers market and that was the first time I tasted this amazing street fruit salad! I was hooked after that! The chamoy and tajín are so delicious, we have used it to season popcorn, toasted nuts, and other fruit! 


  • Tri-color Quinoa (1 cup)
  • Onion (1, finely chopped)
  • Jalapeno (1, finely diced)
  • Black Beans (1 can, rinsed and drained)
  • Cilantro (1/4 cup, finely chopped)
  • Mango (2, peeled and diced into 1 inch cubes)
  • Tajín (2-3 teaspoons)
  • Chamoy (2 teaspoons)
  • Olive Oil
  • Salt

Recipe (4 servings):

  1. Cook the quinoa as per the instructions. Season with salt and 2 teaspoons of tajín and set aside. 
  2. Heat 1 tablespoon of olive oil in a nonstick pot on medium high heat. Once the oil is hot, add the onion and cook until soft, this should take about 5-6 minutes. Once the onions are cooked, you can add the diced jalapeno and cook for about another minute. Add the black beans next and cook for 2-3 minutes. Add salt to taste. 
  3. To prepare the mango salad, drizzle 1-2 teaspoons of chamoy on the cut mango.  Sprinke with some more tajín (about 1 teaspoon). 
  4. To serve, make a bed of quinoa on a plate. Top with the black beans, then the mango, and garnish with cilantro. Enjoy!

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