Mango Quinoa Salad

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Mango Quinoa Salad - get the recipe at

Mango Quinoa Salad is a tart, sweet, and tangy dish, filled with color and texture. The mangoes add a sweet note to this salad and it’s filling enough to be a main dish as well. I’ve eaten this salad for lunch many times.

I tasted Mango Quinoa Salad for the first time a few years ago, while visiting a friend in Colorado. Her sister made it for a party and it was gone within minutes. Naturally, I asked if she would share the recipe with me. With only a few small adjustments for my family, this is her recipe. Thanks, Audry!

For best results, you’ll want to make this salad the day before serving it. The salad mellows and creates a wonderful combination of flavors and textures after resting a while.

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It is tasty on the day you make it, with a very tangy and tart flavor; however, after waiting an extra day, the flavors and textures all come together and the nutty quinoa absorbs all of the different flavors.

Mango Quinoa Salad is a colorful, flavorful dish for any meal! get the recipe at

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Mango Quinoa Salad

5 from 1 vote
Servings: 8 servings


  • Salad Ingredients:
  • 3 cups cooked quinoa
  • 1 14 ounce can black beans, rinsed well and drained
  • 1 large mango peeled and diced small
  • 1 red bell pepper diced small
  • 8 green onions greens only, about ½ cup very thinly sliced
  • 2 tablespoons finely chopped fresh cilantro adjust to taste
  • Dressing Ingredients:
  • 1/4 cup fresh lime juice
  • 6 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1/2 teaspoon granulated garlic or garlic powder
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • Cook the quinoa according to package direction and then cool to room temperature. Combine the quinoa, beans, mango, pepper, onions and cilantro in a large bowl and toss to combine. In a small jar, combine the dressing ingredients and shake to combine. Pour over salad and toss to coat thoroughly. For best results, let rest 24-36 hours before serving. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 9-13-12 – recipe notes and photos updated 3-30-15}

ONE YEAR AGO: Chocolate Chip Toffee Treasure Cookies
TWO YEARS AGO: Rosemary and Thyme Potato Soup
THREE YEARS AGO: Homemade Dairy Free Sour Cream

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    I enjoy quinoa so much. It makes me sad to learn that we are eating so much quinoa in North America that the cost has been driven up to a degree that people in Bolivia who depend on quinoa are not able to afford it. Another strange deal in the realm of food production, distribution and use patterns. I'm not sure what how this can be fixed – hopefully more quinoa will be grown and hopefully closer to home!

  2. Anonymous says

    I'm new to the many tasty wonders of quinoa. And along the way I've actually learned how to correctly pronounce the word, too! : ) Would you consider served with a light fish or shrimp?

    Thanks for the recipe. I look forward to making and tasting!

    • Mary says

      That would be delicious! I've served this with grilled chicken, with salmon, and with burgers for a barbecue side.

  3. sukeshini says

    I waited for lovely quinoa recipe and I found it now. It looks very colourful. I will try. Thanks for sharing this.

  4. Emily says

    I love this recipe!!! I make it every two weeks as part of my meal prep and for my work lunches and it keeps me satisfied (and I’m normally a hungry monster!)
    I also tried the recipe with kiwis instead of mango and it worked really well 🙂5 stars