This is an easy and delicious quinoa mango salad that is great to have with some grilled chicken or fish, or as a meal by itself, because it is delicious!
The first time we ate quinoa salad was in the Atacama Desert (yes, in the desert!) and since then, we haven't stopped! It's tastes great, it's healthy and it also reminds us of that amazing trip 🙂
And, as many recipes created here at home, we had these ingredients in the pantry/fridge and decided to put them all together. The result was this delicious, refreshing and fulfilling quinoa mango salad!
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🍚 How to cook quinoa?
Cooking quinoa is very simple, you just have to place it in a fine-mesh colander and rinse under running water for at least 30 seconds. Drain well and cook it with water for 15 minutes (or until tender). For more details on how to cook quinoa click here or here.
📋 What goes in this recipe?
Quinoa: you can use any color you prefer, or have at home
Mango: this will add a sweet juicy flavor that makes this salad so delicious
Red Bell Pepper: you could also use yellow, but it will be the same color of the mango
Dressing: my suggestion is balsamic vinegar, olive oil, salt and pepper and some fresh basil leaves
🤔 Can I add more ingredients?
Yes, you can!
I think some cooked chicken would make this salad a whole meal. But what I like to make is to grill some chicken or fish and serve this salad as a side.
🍳 How to make it
- Wash the quinoa and cook it with 1 cup of water for around 15 minutes (or until tender). Let it cool.
- In a bowl combine the mango, bell pepper, cold quinoa and basil leaves.
- Mix well and season with balsamic vinegar, olive oil, salt and pepper.
- Garnish with basil leaves.
📖 Recipe
For more salad recipes click here.
Quinoa Mango Salad
Ingredients
- 1/2 cup quinoa
- 1 mango cut into cubes
- 1 red bell pepper you could also use yellow, but it will be the same color of the mango, diced
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves to taste
Instructions
- Wash the quinoa and cook it with 1 cup of water for around 15 minutes (or until tender). Let it cool.
- In a bowl combine the mango, bell pepper, cold quinoa and basil leaves.
- Mix well and season with balsamic vinegar, olive oil, salt and pepper.
- Garnish with basil leaves.
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