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