It’s a quinoa fiesta and you’re all invited! We’re not exactly new to the party. If you’ve had this recipe’s sisters, my Mediterranean quinoa salad or summer quinoa salad, you know we don’t go light on the flavor flave when it comes to satiating grain salads. Fragrant herbs, plenty of zippy lime juice, a whole slew of veggies, and juicy mango married with fluffy quinoa is a salad situation that can’t not be stupendous. Let’s eat it!
Ingredients
Quinoa: A higher-protein pseudo grain that serves as quite a hearty foundation. Give it a good rinse since it contains bitter saponins that water easily removes. Black beans: Canned black beans provide plenty of filling fiber and protein. Chipotles in adobo: I love using the liquid here (the chipotles themselves are spicy from the seeds) for extra smoky depth of flavor. It takes the quinoa from kinda boring to brilliant! Mango: There are few fruits I adore more than a ripe, juicy mango. Corn: Another layer of sweetness and textural intrguue. I used thawed from frozen fire-roasted for extra smokiness. Peppers and cucumbers: Crisp, pretty veggies for crunch and nutrition. Red onion: I like the sharp bite this adds. Complexity, please and thanks. Cilantro lime dressing: The ideal sweet-tangy dressing made with olive oil and lots of fresh lime juice to marry all the flavors.
Substitution ideas
This recipe is vegan and gluten free as it stands, but I’m a big advocate of making it your own.
Swap out the veggies: Use your favorites or whatever you have on hand! You could add chopped spinach or tomatoes, for example. No mango? Try pineapple. Change up the dressing: Cilantro hater? They exist! My 5-minute Mediterranean salad dressing would be a great swap. Level up your add-ins: I love adding a creamy cheese, avocado, pumpkin seeds for crunch, and extra cilantro. Sliced jalapenos would be delish if you like crunch. Make it a meal: As a dietitian, I love the protein hemp seeds, beans, and quinoa offer. But you can totally add grilled chicken, shrimp or tofu for even more protein!
Let’s make it! (step-by-step)
Storage
This recipe yields 6 good-sized servings. Store leftovers in the refrigerator. I find this salad is best eaten within 2 days. A squeeze of fresh lime juice can also help bring it back to life!
Let me know if you try this one and don’t forget to leave a comment and star rating! Your feedback is beyond helpful and I look so forward to each and every comment.
1 cup dry quinoa, rinsed 1 ½ cups water 1-2 tbsp liquid from canned chipotles in adobe (optional) ½ tsp salt
For the salad:
1 15oz can black beans, drained and rinsed 1 ripe mango, diced 1 red bell pepper, chopped ¾ cup chopped Persian cucumber 1 cup corn (I like fire-roasted) ½ cup diced red onion 1 batch cilantro lime dressing Optional add-ins: avocado, toasted pumpkin seeds, cotija or feta cheese
