Quinoa and mango salad

Quinoa And Mango Salad

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Tracilyn Nitti


Delicious and filling


★★★★★ 1 vote

30 Min
15 Min
Stove Top


  • 4 1/2 oz
  • 1
  • 4 tsp
    pine nuts
  • ·
    large handful fresh basil, roughly chopped
  • ·
    large handful fresh flat leaf parsley, roughly chopped
  • ·
    large handful fresh mint, roughly chopped
  • 1
    mild long fresh red chili, seeded and chopped
  • 1 Tbsp
    lemon juice (for dressing)
  • 1 Tbsp
    extra virgin olive oil (for dressing)
  • ·
    salt & fresh ground black pepper (for dressing)
  • ·
    chicken or vegetable stock (if desired, to cook the quinoa in)

How to Make Quinoa and mango salad


  1. Put the quinoa in a pan and just cover with cold water. (you can use chicken or vegetable stock instead of water, if desired) Season with salt and bring to boil. Reduce heat, cover pan with lid and simmer for 12 minutes, or until quinoa is tender. Drain well.
  2. Meanwhile, prepare the mango. Cut vertically down each side of the stone (pit). Taking the two large slices, cut the flesh into a criss cross pattern down to (but not through) the skin. Press each half inside out, then cut the mango cubes away from the skin.
  3. Toast the pine nuts for a few minutes in a dry frying pan, until golden. Remove from heat.
  4. Mis together the ingredients for the dressing and season well.
  5. Place the cooked quinoa into a bowl and add the herbs and chili. Pour the dressing into the bowl and mix lightly until combined. Season to taste.
  6. Transfer to a bowl or four shallow dishes. Arrange the mango on top of the herby quinoa and sprinkle with the pine nuts.

Printable Recipe Card

About Quinoa and mango salad

Course/Dish: Other Salads
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian Gluten-Free Vegan
Other Tag: Healthy
Hashtags: #Mango #quinoa

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