4 tablespoons olive oil
1/2 cup red onion, diced
3 cloves garlic, minced
1 large bell pepper, red, green and/or yellow, diced
1 jalapeno pepper, seeded and minced
4 cups cooked quinoa (white, red or black)
1 (15 ounce) can black beans, drained and rinsed
2 tomatoes, chopped and seeded or sliced cherry tomatoes
1 fresh squeeze lime juice
1/2 cup fresh cilantro, chopped
1 1/2 cups fresh ripe mango, chopped
2 tablespoons red wine vinegar
1 avocado, sliced Salt and pepper, to taste
Sauté onion, garlic, bell pepper and jalapenos in a medium sauté pan in olive oil over medium heat for 3 to 4 minutes.
In a large bowl, combine the above onion mixture with rice, black beans, tomatoes, cilantro, mango and vinegar, mixing well.
Garnish with cilantro and avocado.
Serve warm or chilled.