1 ½ cup cooked quinoa 1 cup canned black beans, rinsed and drained ⅔ cup chopped fresh mango 1 jalapeño chile pepper, seeded and finely chopped* 2 tablespoon olive oil 2 tablespoon lime juice 1 tablespoon snipped fresh cilantro 1 teaspoon honey ¼ teaspoon salt Crumbled queso fresco (optional)
*If desired, add jalapeño to the rack of the roasting pan and roast alongside the chicken for the last 30 minutes of roasting time, or until tender and lightly charred. *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
