If you like quinoa and mangos you’re really in for a mega flavor explosion. This quinoa mango salad is the perfect cold summer salad and is super easy to make.
Summertime is a delicious time to experiment in the kitchen. The availabilty of fresh fruits, vegetables and herbs make it a great time for healthy cooking as well….even if you don’t like to cook. One of my favorite things to prepare in the warm weather months are summer salads.
I like the simplicity of ingredients, the simplicity of those recipes and how everything comes together deliciously in one big bowl.
Quinoa is one of those ingredients that make a delicious summer salad. There are over one hundred types of quinoa. Fortunately, when you go to the grocery store you won’t find all 120 types on the shelves. The main types of quinoa are red, white and black, but there is no difference in nutritional value based on the color of those tiny pearls. In this recipe, I went with the white quinoa because it’s what I had on hand. But, you can use any type or color you like.
Part of what makes cooking with quinoa so enticing is the versatility and the impressive nutritional profile. Often mistaken for a grain, quinoa is actually a pseudograin and those seeds are high in protein and fiber. In addition, quinoa is naturally gluten and grain free, which makes it a suitable option if you have those dietary preferences.
Secondly, quinoa is a powerhouse when it comes to both protein and dietary fiber. Just one cup of cooked quinoa provides eight grams of protein and five grams of dietary fiber. So in this case, even without any additional protein as seen in this confetti chicken quinoa salad, this dish is a already complete meal.
Not to mention, quinoa cooks quite quickly. I’m talking about just 15 minutes of cooking time. Hence, you can see why quinoa is such a favorite for easy vegan quinoa recipes.
Is this Quinoa Mango Salad Grain Free?
While the majority of the recipes on this website are grain-free this one is not because of the corn. Of course you can just leave it out if you prefer. By the way, this is totally a plant-based recipe. For that reason you could also call it, vegan quinoa salad.
What are the ingredients?
lemon juice (use a lemon squeezer like this one to get the most juice out)
If you don’t have avocado oil or don’t care to use it, you can substitute that for some really good quality extra virgin olive oil as well.
How do I cut a mango?
Fortunately for you I have a video on one of my YouTube channels with over 26,000 views that shows how.
Other quinoa recipes:
- 4 cups quinoa (cooked dry)
- 2 cups cherry tomatoes (halved)
- 2 cups cucumbers (diced) about 2 small ones
- 1/2 large red pepper (diced) about 1 cup
- 1 ½ cup corn (cooked)
- 1 large mango (cubed) about 2 cups
- 1 tsp sea or Himalayan salt
- 1/2 tsp ground black pepper
- 2 tbsp fresh chives
- 1/3 cup avocado oil
- 1/3 cup lemon juice
- 1-2 cloves garlic (minced)
- 1/4 teaspoon Himalayan salt
In a large bowl, add quinoa, tomatoes, cucumbers, pepper, corn, and mango.
Mix all ingredients together until all are well incorporated.
To make the dressing:
Add all ingredients in a high speed blender or food processor, and blend until all is smooth.
Add the dressing to the salad, and stir well until the whole salad is covered with the dressing.
Top with cut chives or whatever fresh herb you desire.
Serve at room temperature or after chilling in the refrigerator.
Store any remaining in an air-tight covered container for up to 3 days.
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Wickedly Prime 100% Pure Avocado Oil, Expeller Pressed, Non-GMO, Gluten Free, 500 mL
Soeos Himalayan Salt, Pink Salt, 2.4 lb (38.8oz). Non-GMO CERTIFIED, Kosher, Himalayan Pink Salt, Coarse Grain Himalayan Salt, Natural Pink Salt - For Grinders and Salt Mills, Natural Pure Rock Salt.
Ancient Harvest Pre-Rinsed Organic Quinoa, Traditional White, 14.4 Ounce, 5 Count