Quinoa Bowls with Mango and Chipotle

Ingredients:

• 1 and 1/3 cups thoroughly rinsed red quinoa
• 3/4 cup Mexican Mango-Chipotle Vinaigrette + extra for drizzling
• 1/4 cup cilantro leaves, coarsely chopped, plus whole leaves for garnish
• 0.5 cups rinsed canned black beans
• 1/4 cup toasted salted almonds or pistachios, chopped
• 1/4 cup salsa
• 1/4 cup sour cream
• 1 avocado, thinly sliced
• 2 large radishes, thinly sliced

Preparation:

1. Cook the quinoa according to package directions. Stir in the Mexican mango-chipotle vinaigrette and chopped cilantro. Season with salt and pepper to taste.
2. Divide the quinoa into six bowls and top with neatly arranged chunks or rows of black beans, nuts, salsa, sour cream, avocado, and radishes. Drizzle each serving with Mexican mango-chipotle vinaigrette. Sprinkle with cilantro leaves.
   
   Refueling:
   
   Mix all ingredients until pureed.
   
   
   • 1 cup ripe mango pieces
     
   • 1/4 cup apple cider vinegar
     
   • 2 tbsp Key lime
     
   • 2 tbsp. l. olive oil
     
   • 1 tbsp. honey
     
   • 1/2 tsp salt
     
   • 1/4 tsp ground ginger
     
   • 1/8 tsp ground chipotle