This mango quinoa salad is a refreshing mix that makes my taste buds dance! It’s packed with vibrant ingredients like juicy mango, quinoa, cherry tomatoes, and a zesty lime dressing, making it a satisfying dish on hot days.
This salad recipe tackles issues of dullness and nutrition often found in summer dishes while offering a refreshing twist with mango and quinoa.
I’ve often found that some salads can taste a bit bland, but this one really stands out! It feels light yet filling, perfect for a busy weeknight dinner or when unexpected guests drop by. Plus, I’ve figured out how to avoid that mushy quinoa problem, ensuring everything stays fresh and crisp.
Preparing this salad takes just 20 minutes, and it’s an easy dish you can whip up anytime. The best part? Letting it chill for an hour helps all those flavors meld beautifully. If you fancy a delightful twist to your meals, check out my Watermelon Feta Salad next!
Table of contents
Why You Will Love This Recipe
- Nutritious Powerhouse , With quinoa as the base, this salad packs in protein and fiber that’ll keep you feeling satisfied. The addition of mango gives you a sweet boost of vitamins and antioxidants.
- Refreshing and Colorful , The vibrant colors of diced mango, cherry tomatoes, and fresh cilantro create a visually appealing dish. It’s a feast for the eyes that’s just as exciting to eat, making it ideal for summer picnics or light lunches.
- Quick Prep , In just 20 minutes, you can whip up this mango quinoa salad! The quick cooking time of quinoa and simple chopping means you won’t be stuck in the kitchen for long.
- Mix and Match Flavors , You can easily swap out ingredients based on what you have on hand or what’s in season. Try replacing mango with peach or adding black beans for a heartier option without a lot of fuss.
Mango Quinoa Salad
- Prep Time: 5 minutes
- Cool Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: Boiling and Mixing
- Cuisine: Gluten Free
- Diet: Gluten Free
Description
A refreshing mango quinoa salad that combines sweet mango, cherry tomatoes, and a zesty dressing, perfect for a light meal or side dish.
Ingredients
- 1/2 cup (90 g) quinoa, uncooked, rinsed thoroughly
- 1 large mango (about 1 cup diced), ripe and cubed
- 1 pint (300 g) cherry tomatoes, halved
- 1/4 cup (40 g) red onion, finely diced (soaked in cold water for 10 minutes)
- 1 jalapeño pepper, seeded and finely diced
- 1/4 cup (15 g) fresh cilantro, chopped
- Juice and zest of 1 lime
- 1/4 cup (60 ml) extra virgin olive oil
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- Step 1: Rinse the quinoa in a mesh sieve under cold running water until the water runs clear to remove saponins that cause bitterness.
- Step 2: Transfer rinsed quinoa to a medium pot and add 1 cup (240 ml) water and a pinch of kosher salt. Bring to a boil, then cover and reduce heat to simmer for 15 minutes or until water is absorbed.
- Step 3: Once cooked, turn off the heat and leave the pot covered for 5 minutes to allow quinoa to steam and finish cooking gently, preventing mushiness.
- Step 4: Pour quinoa into a mesh sieve and rinse under cold water until completely cool. Shake off as much excess water as possible to keep grains separate and firm.
- Step 5: In a large bowl, whisk together the lime zest, lime juice, olive oil, kosher salt, and black pepper until well blended.
- Step 6: Add the cooled quinoa, diced mango, halved cherry tomatoes, diced jalapeño, finely diced red onion, and chopped cilantro into the bowl with the dressing. Toss everything thoroughly to coat all ingredients with the dressing.
- Step 7: Cover and refrigerate the salad for about 1 hour before serving to allow flavors to meld beautifully.
Notes
- Room Temperature: Store in an airtight container up to 4 hours to maintain freshness before serving.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 3 days; toss lightly before serving to redistribute dressing.
- Freezing: Place in freezer-safe container or bag and freeze up to 1 month. Thaw overnight in refrigerator before serving.
- Rinsing quinoa thoroughly removes the natural bitter coating (saponins) and prevents off-flavors.
- Allowing quinoa to sit covered off-heat for 5 minutes steams the grains to ideal fluffiness, avoiding mushiness.
- Cooling quinoa completely before mixing ensures grains stay separate, preserving salad texture.
- For milder flavor and less heat, replace jalapeño with 1/2 cup diced bell pepper.
- If the salad tastes dry after combining, add an additional tablespoon of olive oil for moisture and richer taste.
- Use a small jar to shake dressing ingredients for ease and thorough blending.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Ingredient Notes
- Quinoa: Look for organic, tri-color quinoa if you can. It adds a visual pop and nutty flavor. Rinse it before cooking to remove bitterness.
- Mango: Choose ripe, firm mangoes with a sweet aroma. This adds sweetness and juiciness to your salad. Cut them into small cubes for easy mixing.
- Cucumber: Pick out a fresh cucumber with smooth skin. This crunchy veggie offers hydration and crunch. Slice it thinly for better texture in every bite.
- Red bell pepper: Go for bright, firm red bell peppers that are heavy for their size. They bring a sweet flavor and vibrant color to the salad. Dice them for a nice balance.
- Red onion: Use a small, sweet red onion for mild flavor. Soaking it in cold water for 10 minutes softens the bite. Dice finely to blend well in the salad.
- Cilantro: Fresh cilantro adds a zingy taste and aroma. Look for bright green leaves without wilting. Chopping it finely brings out its flavor in the salad.
- Olive oil: Choose a good quality extra virgin olive oil for flavor. It’ll lend a nice richness and help bring all the ingredients together. Mix well before serving.
- Lime juice: Freshly squeezed lime juice brightens everything up. Select limes that are heavy and smooth for maximum juice. It adds acidity and balances sweetness.
Recipe Tips
- If quinoa tastes bitter, rinse it under cold water for 2 minutes before cooking. This removes saponins that can create an unpleasant flavor.
- When quinoa isn’t fluffy, allow it to sit covered for 5 minutes after cooking. This steam time helps achieve the right texture.
- If you want a milder flavor, substitute jalapeño with 1/2 cup diced bell pepper. This reduces the heat without losing freshness.
- For a balanced dressing, whisk 1 tablespoon of lime juice with 1/4 cup olive oil before tasting. Adjust acid levels to your liking.
- If your salad is too dry, add an additional tablespoon of olive oil after mixing. This improves moisture and enhances overall taste.
Serving Suggestions
Serve mango quinoa salad alongside grilled chicken for extra protein or black beans to enhance nutritional value. Add a side of tortilla chips or sweet potato wedges for a colorful presentation.
Use mango quinoa salad to make wraps with lettuce leaves or whole grain tortillas. Add it to bowls with grilled shrimp or as a topping for baked salmon.
Top with a lime vinaigrette or a spicy yogurt sauce. You can also sprinkle fresh herbs or toasted nuts for added texture and flavor.
Recipe variations
- You can use rice or couscous instead of quinoa if preferred in the mango quinoa salad for a different texture and flavor profile in this nutritious dish.
- Add 1/4 cup of freshly chopped cilantro or substitute with parsley to give the salad a fresh herbaceous note that complements the lime and mango flavors well.
- Either cherry tomatoes or grape tomatoes can be used; both offer a sweet and juicy contrast that pairs nicely with the sweetness of the mango and the heat from jalapeño.
- If making larger servings, double the quinoa to 1 cup and adjust water to 2 cups, maintaining a 1:2 grain-to-water ratio to ensure proper cooking of the salad base.
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How to Store?
To keep your mango quinoa salad fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container; keep at room temperature up to 4 hours to maintain freshness before serving.
Refrigeration: Store in an airtight container inside the refrigerator up to 3 days; toss lightly before serving for even flavor.
Freezing: Use a freezer-safe container or bag; freeze up to 1 month. Thaw overnight in the refrigerator before enjoying.
Other Recipes You’ll Love
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