Black Bean and Quinoa Salad with Mango and Cilantro

Rinse the quinoa in a fine-mesh sieve under cold water.

In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and let cool.

In a large bowl, combine the cooked quinoa, black beans, diced mango, red onion, and chopped cilantro.

In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to create the lime vinaigrette.

Pour the lime vinaigrette over the salad and toss gently to combine.

Refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled.