Summer Fresh Quinoa & Mango Salad

This summer fresh quinoa and mango salad is so simple and so delicious it almost doesn’t make sense. Black quinoa is preferred for this because it has a more robust flavour compared to red or white quinoa, making it nuttier as a base. However, if you have red or white quinoa, by all means – use that too! It doesn’t change the fact that the juiciness of the mango and the crispness of the tomato and cucumber make this a refreshing addition to your summertime meals.

Summer Fresh Quinoa & Mango Salad

This is the easiest thing to throw together with fresh ingredients and a splash of grape vinegar for some sweet acidity. For a light meal or to go alongside a main, this quinoa and mango is the best way to stay summer fresh.

It’s so quick, you’ll be enjoying it before you know it! Let’s jump into the recipe.

Print Recipe
Summer Fresh Quinoa & Mango Salad
Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. 1. Cook the quinoa by boiling it in 2 cups of water until the little white quinoa sprouts come out and the center of the grains are no longer as dark. This is an easy way to tell that they are done - other than tasting them to see how chewy or soft they are. Drain any excess water leftover and set aside (or in the fridge) to cool.
  2. 2. Dice the mango, cucumbers, tomato. Roughly chop the fresh mint. Mix in with the cooled off quinoa.
  3. 3. Add in the olive oil and grape vinegar, and mix well. Serve immediately!

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