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5 from 1 vote

Mango Quinoa Salad Recipe

Quinoa and black beans are the perfect satisfying foods. Add fresh ingredients and yummy salad dressing, and you’re good to go. You’ll be licking your lips at every bite.
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Prep Time15 minutes
Cook Time30 minutes
Soaking Time1 day
Total Time1 day 45 minutes
Course: Main
Cuisine: Canadian
Keyword: black beans, quinoa, red bell pepper
Servings: 6
Calories: 261kcal
Author: Naïby

Ingredients

Quinoa salad

  • 1 ½ cup quinoa cooked from 1 cup uncooked
  • 1 ½ black beans cooked from 1 cup uncooked
  • 1 cup diced mango
  • 1 cup diced red bell pepper
  • ½ cup diced cucumber
  • ¼ cup diced red onions or green onions
  • ½ cup minced cilantro
  • Salt to taste

Dressing

  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice or red wine vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoons ground cumin
  • ½ teaspoon garlic crushed
  • 1 pinch cayenne pepper
  • Pinch salt

Instructions

  • In a large salad bowl, combine all the ingredients of the quinoa salad, except the cilantro, and toss well. Set aside.
  • Make the salad dressing: in a small bowl, put all the ingredients and mix well. Pour over the quinoa salad and mix well. Add the cilantro and mix well.
  • Serve immediately.
  • Placed in an airtight container, this mango quinoa salad will keep for up to 3 to 5 days.

Notes

  • Rinse the uncooked quinoa well into cold water before cooking to remove saponins. This simple gesture helps get rid of its natural bitterness.
  • Cooking quinoa: for a perfect quinoa, put 1 cup quinoa into 2 cups water or salted water, and bring to a boil on high heat. As soon as the water reaches the surface of the quinoa, lower the intensity from low to medium heat, cover, and cook for about 15 minutes.
  • Do not hesitate to taste the mango before adding it to the salad. It must be ripe to bring the sweetness necessary for the balance of flavors.
  • When chopping the cilantro, include the stems. They are full of flavor and give a nice texture to the salad.
  • Use canned black beans to save time. But don't forget to rinse and drain them to remove excess salt and preservatives. For dry black beans, soak them 12 hours before and cook them until they're soft but not too mushy.
  • Taste the salad before serving and adjust the seasoning if necessary. A little more lime juice or a pinch of salt can make all the difference.

Variations

Feel free to add other veggies and nuts and seeds. Other variations may be:
  • Pineapple or Papaya Quinoa salad. Use pineapple or papaya instead.
  • Mango Avocado Quinoa Salad. Add 1 avocado.
  • Mango Quinoa Salad with tofu or tempeh. Add tofu or tempeh for an extra dose of protein
  • Mango Chickpea Quinoa Salad. Opt for chickpeas instead of black beans.
  • Low-FODMAP Mango Quinoa Salad. Make a simple quinoa salad by omitting the red onion, mango and black beans and use garlic-infused olive oil for flavor.

Nutrition

Calories: 261kcal | Carbohydrates: 37g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 6mg | Potassium: 399mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1195IU | Vitamin C: 46mg | Calcium: 40mg | Iron: 3mg
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