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Quinoa Mango Salad

This salad is great on its own or as a protein-rich meatless side dish!

~ Gluten & Dairy Free ~

8 Servings as a side dish

Prep Time: 20 minutes

Cook Time: 25 minutes



1 1/4 cup quinoa, uncooked and rinsed (I used a 225g box of organic golden & black quinoa)

2 cups of water

2 fresh mango, cut into small pieces 

1 fresh avocado, cut into pieces

3/4 cup red and yellow peppers

1/4 cup carrots, chopped

1/4 cup unsalted almonds, cut in half

1/4 cup unsalted pistachios

1/4 cup golden raisins (optional)

1/4 cup shredded unsweetened coconut 

Garnish with fresh parsley (optional)

Ingredients for sauce:

1 1/2 tbsp balsamic vinegar

1 tbsp freshly squeezed lime

1 tbsp lemon juice

2 tbsp olive oil

2 tbsp pure maple syrup

1) Rinse 1 1/4 cup of quinoa. Bring 2 cups of water to a boil, add quinoa, reduce heat, cover and simmer for 15 minutes. Remove from heat and let sit for 10 more minutes. Then rinse in cool water.

2) In a large bowl add mango, avocado, peppers, carrots, almonds, pistachios, golden raisins, coconut. Once the quinoa has cooled, add it to the bowl of vegetables and nuts.


3) In a small dish mix together the sauce and pour over the vegetables and quinoa.


Store in the fridge, serve cold!


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Tip: For this recipe I prefer white/golden quinoa with black or red quinoa.
Here is the trick to cutting mangoes into clean pieces: slice the mango lengthwise, on either side of the pit. Keep each half of the mango in the peel.  Then using a sharp knife slice it lengthwise being careful not to cut through the skin and then slice width-wise. Next, take a small rounded spoon and go along the outside of the mango, scooping each piece out. It is similar to cutting an avocado. 
The picture below shows a salad with golden/black quinoa. It definitely has a nicer texture then when I use just the white quinoa. 
Quinoa Salad IMG_5672.jpg
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