Mango Quinoa Salad
A vibrant, vegan salad combining sweet mango and nutty quinoa, perfect for gatherings or weeknight dinners.
Ingredients
Main ingredients
- 1 cup quinoa Rinse before cooking.
- 2 pieces ripe mangoes, diced
- 1 piece red bell pepper, diced
- 1 piece cucumber, diced
- 1/4 cup red onion, finely chopped
- Fresh cilantro, chopped To taste.
Dressing
- 1/4 cup olive oil Use high quality for better flavor.
- 2 pieces lime, juiced Fresh juice recommended.
- salt and pepper To taste.
Instructions
Preparation
- Rinse the quinoa under cold water until the water runs clear.
- Cook the quinoa according to package instructions, typically using a 2:1 water-to-quinoa ratio. Once cooked, set it aside to cool.
- In a large bowl, combine the diced mangoes, bell pepper, cucumber, red onion, and cilantro.
- In a separate small bowl, mix together the olive oil, lime juice, salt, and pepper to create the dressing.
- Once the quinoa has cooled, add it to the bowl with the chopped vegetables and pour over the dressing. Toss everything until evenly mixed.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the quinoa separately from the fresh ingredients.