1 jalapeno, stemmed, seeded and finely chopped

1/2 teaspoon cumin

1/4 teaspoon coriander

Pinch of cayenne pepper

1/2 cup fresh cilantro leaves

1/2 cup olive oil

1 red bell pepper, seeded and chopped

1 mango, peeled, pitted and cut into small pieces

1 15-ounce can black beans

2 scallions, sliced thin

1 avocado, halved, pitted, and sliced thin

1. Heat olive oil over medium high heat until shimmering and add quinoa. Stirring frequently, toast until quinoa is fragrant and makes popping sound (6 to 7 minutes).

2. Stir in water and 1/2 teaspoon of salt and bring to a simmer. Cover and reduce to low, and simmer until most of water has been absorbed, about 15 minutes. Transfer to a rimmed baking sheet and let cool for 20 minutes. Transfer to a large bowl

3. To make the dressing, process lime juice, orange juice, jalapeno, cumin, coriander, cayenne and 1 teaspoon of salt in a blender for about 15 to 20 seconds. Add cilantro and blend to combine. With blender running, slowly add olive oil and continue to process until smooth and emulsified, about 20 seconds.

4. Add bell pepper, mango, black beans, scallions and dressing to cooled quinoa and toss to combine. Season with salt and pepper. Serve with avocado slices on each plate.

(James Moore has been a cooking enthusiast since childhood and started his blog, Cook Like James, as a way to share favorite recipes, restaurants and cookbooks with friends and family. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)