Ingredients
Scale
- 1 cup quinoa, uncooked
- 2 cups water
- 2 ripe mangoes, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper (any color), diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey (optional)
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and let cool.
- While the quinoa is cooking, dice the mangoes, red onion, and bell pepper. Chop fresh cilantro.
- In a large bowl, combine the cooled quinoa, diced mangoes, red onion, bell pepper, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, honey (if using), salt, and pepper. Pour the dressing over the salad and toss gently to combine. Taste and adjust seasonings as needed.
Notes
- For extra protein, add black beans or chickpeas.
- Spice it up with chili flakes or a finely chopped jalapeño.
- Add avocado for a creamy texture.
- Use nuts like almonds or cashews for added crunch.
- Experiment with other fruits like pineapple or cucumber.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tropical
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg