Mango Quinoa Salad Recipe
🥭🥗 Mango Quinoa Salad is a colourful, refreshing, and nutritious dish made with fluffy quinoa, juicy mango, cherry tomatoes, red onion, fresh coriander, lime, and a hint of chilli. This vibrant salad is quick to prepare, bursting with tropical flavour, and perfect for lunch, meal prep, or a fresh side dish.
Equipment
- 1 Medium Saucepan –
- 1 Large Mixing Bowl
- 1 Fine Mesh Sieve –
- 1 Sharp Chef’s Knife
- 1 Chopping Board
- 1 Measuring Cups and Spoons –
- 1 Wooden Spoon Or Salad Servers –
Ingredients
- 1½ Large Ripe Mangoes
- ¾ Cup Uncooked Quinoa
- 1½ Pints Cherry Tomatoes
- ⅜ Cup Finely Diced Red Onion
- 1–2 Jalapeño Peppers
- ⅜ Cup Fresh Coriander
- Juice And Zest Of 1½ Limes
- ⅜ Cup Extra-Virgin Olive Oil
- Salt To Taste
- Black Pepper To Taste - Freshly Ground
Instructions
Step 1: Rinse The Quinoa
- Place the quinoa in a fine-mesh sieve.
- Rinse thoroughly under cool running water.
- Rub the grains gently with your fingers while rinsing.
- Continue until the water runs relatively clear.
Step 2: Cook The Quinoa
- Transfer the rinsed quinoa to a medium saucepan.
- Add approximately 1½ cups of water and a generous pinch of salt.
- Bring to a boil over medium-high heat.
- Reduce the heat to low, cover and simmer for about 15 minutes, or until the water has been absorbed.
- Turn off the heat and leave covered for another 5 minutes.
- Fluff gently with a fork.
Step 3: Prepare The Mango
- Peel the mango carefully.
- Cut the flesh away from the stone.
- Dice the mango into small, even cubes.
- Set aside while you prepare the remaining ingredients.
Step 4: Prepare The Vegetables And Herbs
- Halve the cherry tomatoes.
- Finely dice the red onion.
- Finely chop the jalapeño.
- Chop the coriander.
- Set the prepared ingredients aside.
Step 5: Make The Lime Dressing
- Add the lime zest and juice to a large mixing bowl.
- Pour in the extra-virgin olive oil.
- Add salt and freshly ground black pepper.
- Whisk until evenly combined.
- Taste and adjust the seasoning if necessary.
Step 6: Cool The Quinoa Completely
- Transfer the cooked quinoa to the fine-mesh sieve.
- Rinse it under cold water until thoroughly cooled.
- Drain very well.
- Shake the sieve gently to remove excess water.
- Allow it to drain for another minute if necessary.
Step 7: Combine Everything
- Add the cooled quinoa to the bowl containing the lime dressing.
- Add the diced mango.
- Add the halved tomatoes.
- Add the red onion.
- Add the jalapeño.
- Add the chopped coriander.
- Gently fold everything together using salad servers or a large spoon.
- Toss until the dressing lightly coats all the ingredients.
Step 8: Chill Before Serving
- Cover the bowl.
- Refrigerate the Mango Quinoa Salad for approximately 1 hour.
- Taste before serving.
- Add more lime, salt, pepper or chilli if required.
- Serve cold or slightly chilled.
Notes
- 🥭 Choose Ripe Mangoes: Use mangoes that are sweet and ripe but still firm enough to dice neatly.
- 🌾 Rinse the Quinoa: Rinse thoroughly before cooking to help remove any bitter taste.
- ❄️ Cool The Quinoa: Allow the cooked quinoa to cool completely before mixing it with the fresh ingredients.
- 🍋 Balance the Dressing: Taste the lime, olive oil, salt, and pepper dressing before combining it with the salad and adjust as needed.
- 🌶️ Adjust The Heat: Use more or less jalapeño depending on your preferred level of spiciness.
- 🥗 Fold Gently: Toss the ingredients carefully to keep the mango pieces intact and prevent the tomatoes from breaking.
- 🕐 Chill Before Serving: Refrigerate the salad for about 1 hour to allow the flavours to blend beautifully.
- 🧊 Store Properly: Keep leftovers covered in the refrigerator and enjoy within 2–3 days for the best texture and freshness.