Begin by rinsing 1 cup of dry quinoa under cold water for about 2 minutes. Combine with 2 cups of broth and a pinch of salt. Bring to a boil, then simmer, cover and cook for 15-20 minutes until fluffy. Let cool.

In a small bowl, whisk together 1/4 cup olive oil, juice of 2 limes, 2 tablespoons honey, 1 teaspoon cumin, 1/2 teaspoon ginger, and a pinch of cayenne pepper. Set aside.

Dice 1 ripe mango, 1 red bell pepper, and chop 4 green onions. Roughly chop a handful of cilantro.

In a large bowl, combine cooled quinoa, 1 can of black beans, mango, red bell pepper, green onions, and cilantro. Pour dressing over and toss gently.

Taste and adjust seasoning with salt if needed. Slice avocado just before serving and gently fold into salad. Chill for 30 minutes for flavors to meld.