Mango Quinoa Salad
User Reviews
5
Mango Quinoa Salad
Description
The Mango Quinoa Salad is prepared by first rinsing and cooking quinoa until fluffy and then cooling it thoroughly under cold water. This prevents clumping and ensures a light texture. The salad includes diced ripe mango, halved cherry tomatoes, finely chopped red onion, and seeded jalapeño for a touch of heat. Fresh cilantro adds herbal brightness. A dressing made from lime juice and zest combined with olive oil, salt, and pepper ties the ingredients together.
The salad balances sweetness from mango with the subtle spice of jalapeño and acidity of lime, delivering a refreshing and colorful dish. The quinoa provides a firm yet tender base, with tomatoes and onion adding freshness and crunch. Chilling the salad for at least an hour before serving helps flavors meld and creates a vibrant, cool result suitable for warm weather meals or as a side dish.
For a more substantial meal, protein such as black beans, chickpeas, chicken, or steak may be added. Preparing the ingredients while quinoa cooks can streamline assembly. The recipe allows straightforward seasoning adjustments to suit taste preferences.
Ingredients
- 1/2 cup quinoa uncooked
- 1 Mango diced (about 1 cup, large
- 1 pint cherry tomato halved
- 1/4 cup red onion finely diced
- 1 jalapeno pepper seeded and finely diced
- 1/4 cup cilantro chopped, fresh
- lime juice and zest of one
- 1/4 cup extra-virgin olive oil
- kosher salt to taste
- black pepper to taste
Instructions
- 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.
- 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.
- Once the quinoa is cooked, rinse under cold water in a mesh sieve until completely cool. Shake off as much excess water as possible.
- Add the cooked quinoa, mango, tomatoes, jalapeño pepper, and onion to the bowl with the dressing and toss to coat.
- For best results, allow to refrigerate for 1 hour before serving to let the flavors marry.
Notes
- Add black beans, chickpeas, chicken, or steak to turn this salad into a heartier meal.
- Prepare chopped ingredients while the quinoa cooks to save time.
- Adjust salt and pepper to taste before serving.
- Chill for at least an hour to allow flavors to combine well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 16mg | 1% |
| Potassium | 473mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1126IU | 23% |
| Vitamin C | 48mg | 53% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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