Mango Quinoa Salad Recipe

This vibrant spring mango quinoa salad is filled with colors and textures. It is an easy, wholesome dish that is equally delicious served warm or chilled.

Yesterday, when I left work for the day, I had a VERY beautiful thought, “I can’t go home before the sun sets”. But the reality is that I had lots of things to do at home. So I went home, worked a little bit more, and then I prepared this mango quinoa salad for me and my hubby. I was so excited to see that beautiful blue sky again. For the first time this year, we have dinner this year on the patio!! Isn’t that wonderful?

I love to be able to eat outside, enjoying the gorgeous nature. We live in a condo, but we’re on the second floor. Because of this, we have a nice patio where I have a table with 4 chairs and a BBQ. It even gives me some space to have a few pots to plant some veggies like tomatoes and bell peppers. I can share some pictures and talk more about it in another post.

So back to the dinner! I guess the neighbors had the same idea because they were eating outside as well. It is so funny, in winter, everybody seems to be hibernating like bears… hahhaha! I am saying that because yesterday was the first time I saw my neighbors next door since October! I know it is a shame, but it’s so cold here from December to March. We are always inside. For this reason, it is difficult to meet our neighbors.

When I woke up this morning at 6:30 am, the room was so bright because the sun was already shining and it brought a huge smile to my face. Oh God, I totally love the sun!! Maybe you think I am silly for being so happy with the blue sky and the sunshine, but if you lived in Canada, you know what I mean. During 4 months of the year, you wake up and it is dark and by 4 pm, it is already dark again. Please, don’t think I am complaining about living in Canada because I’m not. I love this country from the bottom of my heart. I am just explaining why I love spring and summer so much! 😉

Now, let’s talk a little bit about this mango quinoa salad. As I said, I came home and was very busy. The first thing that crossed my mind was, “I don’t have time to cook, I will order a pizza”. But I am really committed to eating healthier during the entire week (on the weekends, I scrap the diet a little bit because I am human … hahhaha! Excuses!!) I thought, “I’ll make a quick easy quinoa salad and we will feel very satisfied.” It took me only 30 minutes to chop all the ingredients and cook the quinoa. Fast and easy! I also thought, “Wouldn’t it be great to add mango in here?” Like as I said before, I love fruit in my salads. It tastes delicious and you can have it with delicious lemon chicken legs, Couscous Salad, or a maple-mustard salmon. Yummy!

Got extra mango? Boy, do I have some recipes for you to try! Check out my Mango Green Smoothie, and Black Bean Mango Salad Recipe!

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Mango Quinoa Salad Recipe

4.20 from 15 votes

Author: Olivia Ribas

ServingsServings: 4 people

Prep TimePrep Time: 10 minutes minutes

Cook TimeCook Time: 15 minutes minutes

Total TimeTotal Time: 25 minutes minutes

This vibrant spring 

mango quinoa salad

 is filled with colors and textures. It is an easy and wholesome dish that is equally delicious served warm or chilled.

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 2 cups quinoa cooked
• ▢ 1/2 cup red bell pepper
• ▢ 1 1/2 cups black beans drained
• ▢ 1 cup mango diced
• ▢ salt and ground black pepper
• ▢ 1/4 cup homemade vinaigrette 
• ▢ Parsley for garnishing

Instructions 

• Place the cooked quinoa in a large bowl and add bell pepper, black beans, mango, salt and ground black pepper.
• Pour the homemade vinaigrette dressing over the quinoa salad and stir to combine.
• Garnish with parsley before serving.
• This salad is good served at room temperature or chilled.
• Enjoy!

Notes

• Remember to rinse the quinoa before cooking so they don't taste bitter.
• Try to dice the mango into small pieces so you can get the perfect mouthful with each bite.
• You can thaw frozen mango if you do not have fresh mango.
• To store: I recommend not adding the dressing to the salad if you plan on storing it in the fridge as it can get soggy. This salad lasts for up to 4 days in the fridge when stored separately.

Nutrition

Serving: 1/4, Calories: 255kcal, Carbohydrates: 42g, Protein: 10g, Fat: 6g, Sodium: 178mg, Potassium: 606mg, Fiber: 9g, Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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