Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 ripe mangoes, diced
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup (optional)
- Salt and pepper to taste
Instructions
- Cook quinoa: In a medium saucepan, combine rinsed quinoa with water or vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until liquid is absorbed. Let cool.
- Prepare diced mango, red bell pepper, finely chopped red onion, and cilantro while the quinoa cooks.
- Make the lime vinaigrette: In a small bowl, whisk together lime juice, olive oil, optional honey or maple syrup, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked quinoa, mangoes, red bell pepper, red onion, and cilantro. Pour dressing over salad and toss gently.
Notes
- Use ripe mangoes for the best sweetness.
- Rinse quinoa before cooking to remove saponin and avoid bitterness.
- Cool quinoa completely before mixing to prevent a soggy salad.
- Adjust the dressing to personal taste.
- Add grilled chicken, shrimp, or tofu for extra protein if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No cook and cook
- Cuisine: Tropical
- Diet: Gluten-free, Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg