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Mango Quinoa Salad



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Rate this recipe 4.5/5 (11 Votes)


  • 1 cup quinoa, uncooked
  • 2 cups water
  • 4 Ataulfo mangoes (or any mango in season), chopped
  • 1 small bunch cilantro, chopped
  • 1 orange or red pepper, chopped
  • 2 cans black beans, drained and rinsed (2 x 14 oz/398 ml can)
  • 1 bunch green onions, chopped (about 6)
  • 3 - 4 tbsp. red wine vinegar (to taste, more for extra tanginess)
  • 2 - 3 tbsp. lemon juice (to taste)


Servings 4
Preparation time 30mins
Cooking time 50mins
Adapted from


Step 1

1. Comine quinoa and water in a small saucepan. Cover, bring to boil, then reduce to simmer and cook until water is completely absorbed. Transfer to bowl.

2. While quinoa cooks, chop all vegetables/mango and combine in a bowl. Add beans. Once quinoa has cooled a little, pour over vinegar and lemon juice and fluff with a fork until well-combined. Then stir in vegetable/mango/bean mixture.

3. Cover bowl and place in refrigerator until completely cooled. Serve chilled as a side salad or on its own as a meal.

Note: To make this a winter salad when mangoes are not in season, substitute apples for mangoes and use 3 - 4 tbsp. white balsamic vinegar, 2 - 3 tbsp. lemon juice and 1 - 2 tbsp. date paste as a dressing.

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