Mango Quinoa Salad Recipes

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MANGO QUINOA SALAD RECIPE



Mango Quinoa Salad Recipe image

This vibrant spring mango quinoa salad is filled with colors and textures. It is an easy healthy dish that it is equally delicious served warm or chilled.

Provided by Olivia Ribas

Categories     Salad

Time 25m

Number Of Ingredients 7

2 cups quinoa (cooked)
1/2 cup red bell pepper
1 1/2 cups black beans (drained)
1 cup mango (diced)
salt and ground black pepper
1/4 cup homemade vinaigrette
Parsley for garnishing

Steps:

  • Place the cooked quinoa in a large bowl and add bell pepper, black beans, mango, salt and ground black pepper.
  • Pour the homemade vinaigrette dressing over the quinoa salad and stir to combine.
  • Garnish with parsley before serving.
  • This salad is good served at room temperature or chilled.
  • Enjoy!

Nutrition Facts : ServingSize 1 /4, Calories 255 kcal, Carbohydrate 42 g, Protein 10 g, Fat 6 g, Sodium 178 mg, Fiber 9 g, Sugar 8 g, UnsaturatedFat 2 g

MANGO QUINOA SALAD



Mango Quinoa Salad image

Served cold, this refreshing Mango Quinoa Salad is the perfect sweet/spicy balance, with jalapeños, cilantro, onion, and tomatoes- you can make this vegan recipe ahead of time and serve straight out of the fridge! It's amazing paired with a spicy protein, like blackened tilapia or jerk chicken.

Provided by Elizabeth Lindemann

Categories     Salad

Time 20m

Number Of Ingredients 10

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)

Steps:

  • 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.

Nutrition Facts : Calories 249 kcal, Carbohydrate 26 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Sodium 16 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

MANGO QUINOA SALAD



Mango Quinoa Salad image

Provided by Mary Younkin

Number Of Ingredients 15

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 1/2 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

Steps:

  • 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!

RED QUINOA AND MANGO SALAD



Red Quinoa and Mango Salad image

Provided by Guy Fieri

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

3/4 cup red quinoa
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 shallot, minced
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 orange bell pepper, finely diced
1 mango, cut into 1/4-inch dice
1/4 cup chopped fresh mint leaves

Steps:

  • Rinse the quinoa in a strainer several times with cold water. In a medium pot over medium-high heat, add 1 1/4 cups water and bring to a boil. Add the quinoa, cover, and turn off the heat. Allow the quinoa to steam until the water has been absorbed completely and the quinoa grains pop open, 10 to 15 minutes. Fluff with a fork. Set aside to cool.
  • In a large mixing bowl, add the vinegar, mustard, garlic, shallot, 2 teaspoons salt and 5 to 6 turns freshly ground black pepper. While pouring in a slow, steady stream, whisk in the olive oil until fully incorporated and lightly emulsified. Add the peppers, mango, mint and quinoa. Toss to combine well and serve.

CURRIED QUINOA SALAD WITH MANGO



Curried Quinoa Salad with Mango image

Categories     Onion     Appetizer     Side     Vegetarian     Quick & Easy     Mango     Quinoa     Curry     Cucumber     Spinach     Summer     Healthy     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 10

1 cup quinoa (about 6 ounces)
1/4 cup canola oil
2 tablespoons white wine vinegar
1 tablespoon mango chutney, chopped if chunky
1 1/2 teaspoons curry powder
1/4 teaspoon dry mustard
1 cup chopped peeled mango plus mango spears for garnish
1 cup chopped unpeeled English hothouse cucumber
5 tablespoons chopped green onions, divided
2 cups (packed) baby spinach

Steps:

  • Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl.
  • Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
  • Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup dressing to quinoa; toss to coat. Divide spinach between 2 plates. Spoon quinoa salad over spinach. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing; serve.
  • To chop a mango:
  • Cut mango in half lengthwise, slicing around the pit. Cut a half-inch grid into flesh of each half. Using your thumbs, push up skin side so cubes stick out. Slice off cubes at base.

ALI VINCENT'S MANGO QUINOA SALAD



Ali Vincent's Mango Quinoa Salad image

From the "Biggest Loser" TV Show: "A protein-loaded treat!" - Ali Vincent Nutritional information (per serving) Calories 240 Total Fat 8 grams Saturated fat 1 gram Cholesterol 0 milligrams Sodium 10 milligrams Total carbohydrates 34 grams Fiber 7 grams Sugars 9 grams Protein 7 grams

Provided by senseicheryl

Categories     Black Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups quinoa (cooked, at room temperature or cold)
1 mango, diced
1 cup cilantro, chopped (a handful size)
1 (15 ounce) can black beans
1 red bell pepper, chopped
6 green onions, thinly sliced
4 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon fresh lime juice

Steps:

  • In a small bowl, combine vinegar, oil and lime juice.
  • Combine everything else in a big bowl.
  • Drizzle liquid mixture over the salad, and toss until well combined.
  • Chill for about an hour.

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