A summer ready salad that is the perfect spicy/sweet balance.  Delicious on it's own or with your favorite grilled protein.

Quinoa Mango Salad
Recipe source: Bowl of Delicious

Quinoa Mango Salad

Recipe Yields 4 servings


  • 1/2 cup quinoa uncooked
  • 1 large mango diced (about 1 cup)
  • 1 pint cherry tomatoes halved
  • 1/4 cup red onion finely diced
  • 1 jalapeño pepper seeded and finely diced
  • 1/4 cup fresh cilantro chopped
  • juice and zest of one lime
  • 1/4 cup extra-virgin olive oil
  • kosher salt to taste
  • black pepper to taste



  1. Rinse the quinoa (1/2 cup) in a mesh sieve until water runs clear. Transfer to a medium pot and cover with 1 cup water and a pinch of kosher salt. Bring to a boil, cover, and cook for 15 minutes or until water is absorbed. Turn off heat, allow to sit for 5 minutes.
  2. Meanwhile, whisk together the zest and juice of one lime, the olive oil (1/4 cup), and kosher salt and pepper to taste in a large bowl.
  3. Once the quinoa is cooked, rinse under cold water in a mesh sieve until completely cool. Shake off as much excess water as possible.
  4. Add the cooked quinoa, mango, tomatoes, jalapeño pepper, and onion to the bowl with the dressing and toss to coat.
  5. For best results, allow to refrigerate for 1 hour before serving to let the flavors marry.


For a heartier meal: add black beans, chickpeas, avocado, chicken, or steak to the salad.
Time saving tip: prep other ingredients while quinoa is cooking.


Recipe by Elizabeth Linderman


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