Summer Salad with Quinoa & Mango – Refreshing and Healthy
A refreshing and healthy Summer Salad with quinoa and mango. This vegan, gluten-free dish combines nutty quinoa with sweet mango and fresh veggies, tossed with lime and olive oil for a light, satisfying meal.
Beat the summer heat with our delicious Summer Salad with Quinoa & Mango! This refreshing and healthy dish marries the nutty flavor of quinoa with the sweetness of ripe mango, creating a dish that’s perfect for busy weeknights. Nutrient-rich and incredibly easy to prepare, it’ll quickly become a staple in your summer meal rotation.
Summer Salad with Quinoa & Mango
- Unique taste combination of quinoa and mango.
- Great for meal prep or a quick dinner.
- Vegan and gluten-free!
Ingredients
- 1 cup cooked quinoa
- 1 ripe mango, diced
- 1/2 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- Juice of 1 lime
- Salt and pepper, to taste
How to Make
To create this delicious Summer Salad with Quinoa & Mango, start by cooking the quinoa according to package instructions and let it cool. In a large bowl, combine the cooled quinoa, diced mango, cucumber, red bell pepper, onion, and cilantro. Drizzle the olive oil and lime juice over the salad, then mix well. Season with salt and pepper to taste, and your refreshing summer salad is ready to serve!
Tips
1. For added protein, toss in some black beans or chickpeas.
2. Customize the salad with your favorite veggies!
3. Use ripe mango for the best flavor.
Make-Ahead
This salad can be made a day ahead of time! Just store it in an airtight container in the fridge.
Storing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits.
Freezing
It is not recommended to freeze this salad due to the texture of fresh vegetables going mushy upon thawing.
Reheating
This salad is best enjoyed cold and doesn’t require reheating.
Serving Suggestions
Serve this salad as a light lunch, a side dish at a barbecue, or as a part of a healthy meal prep for the week. Pair it with grilled chicken or fish for a complete dinner!
Ingredients
- 1 cup cooked quinoa
- 1 ripe mango, diced
- 1/2 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- Juice of 1 lime
- Salt and pepper, to taste
Instructions
Cook quinoa
Cook quinoa according to package instructions and let it cool.
Combine ingredients
In a large bowl, combine the cooled quinoa, diced mango, cucumber, bell pepper, onion, and cilantro.
Dress and season
Drizzle olive oil and lime juice, mix well, and season with salt and pepper to taste.
Notes
- For added protein, toss in some black beans or chickpeas.
- Customize the salad with your favorite veggies!
- Use ripe mango for the best flavor.
Nutrition Facts
Frequently asked questions
Can I customize the veggies in this salad?
Absolutely—swap in your favorites or use what's in season.
Is this salad vegan and gluten-free?
Yes. It's vegan and gluten-free as written.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2-3 days.
What should I serve with this salad?
Pairs well with grilled chicken or fish, or can be enjoyed as a light main or side.
Can I make this ahead of time?
Yes, you can prepare components in advance and toss together just before serving to keep textures bright.
