Black Bean Quinoa Salad
    1. Add quinoa to a small pot with 2 cups of water over high heat. Bring to a boil, then lower to medium, cover and simmer for 5 minutes. Remove from heat and leave the lid on for 15 minutes until all the water is absorbed and the quinoa is cooked and fluffy. Leave to cool (if you’re in a rush, you can transfer to a plate and place in the fridge for a few minutes).
    2. Meanwhile, prep the beans, mango, avocado and spinach. Set aside.
    3. In a large bowl, add the lemon juice, oil, Dijon and chili powder. Whisk until emulsified.
    4. Once the quinoa is cooled, add the quinoa and other salad ingredients to the bowl with the dressing. Add the cilantro and toss well.