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Fiesta Mango Quinoa Salad

A vibrant salad that combines nuttiness from quinoa and sweetness from ripe mango, perfect for summer BBQs or as a wholesome meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup dry quinoa Nutty and fluffy, this ancient grain is the perfect base.
  • 2 cups vegetable broth Infuses the quinoa with flavor.
  • 1 15-oz. can black beans, rinsed and drained Adds protein and creamy texture.
  • 1 cup frozen/thawed corn Use fire-roasted corn for extra flavor.
  • 1 medium red bell pepper, seeded and chopped Adds vibrant color.
  • 1 ripe mango, peeled and chopped Provides a tropical touch.
  • 1/2 cup red onion, finely chopped Adds a sharp, zesty kick.
  • 1/3 cup cilantro leaves, roughly chopped Ties the flavors together.
  • 1 jalapeño pepper finely chopped Adds heat.
  • optional toppings: pumpkin seeds, chunks of avocado, extra cilantro For added flavor and texture.
Dressing
  • 3 Tbsp. extra-virgin olive oil Rich and fruity base for the dressing.
  • 2 Tbsp. fresh lime juice Adds a refreshing tang.
  • 2 tsp. honey Provides natural sweetness.
  • 2 tsp. chili powder Enhances taste profile.
  • 1/2 tsp. ground cumin Adds depth and warmth.
  • 3/4 tsp. kosher salt Essential for seasoning.

Method
 

Cook the Quinoa
  1. Combine dry quinoa and vegetable broth in a medium saucepan. Bring to a boil over medium heat.
  2. Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes until the quinoa is fluffy and liquid is absorbed.
  3. Transfer cooked quinoa to a bowl and let it cool slightly.
Prepare the Dressing
  1. In a small bowl, combine olive oil, lime juice, honey, chili powder, ground cumin, and kosher salt.
  2. Whisk together until well combined and set aside.
Mix the Salad
  1. In the bowl with the cooled quinoa, add black beans, corn, chopped red bell pepper, chopped mango, finely chopped red onion, roughly chopped cilantro, and jalapeño.
  2. Gently toss all ingredients together to combine evenly.
Dress the Salad
  1. Pour the dressing over the quinoa mixture and toss well to coat all ingredients.
  2. Taste and adjust seasoning as needed.
Add Optional Toppings
  1. Consider adding avocado or pumpkin seeds for extra flavor and texture.
  2. Serve immediately or chill in the fridge for about 30 minutes to meld flavors.

Notes

To enhance flavor, always rinse quinoa before cooking. Store leftovers in an airtight container for up to 3 days.