Refreshing Mango Quinoa Salad Recipe

by Phoebe Green
Refreshing Mango Quinoa Salad Recipe

I don’t have much to say about this Refreshing Mango Quinoa Salad Recipe other than that it is delicious, healthy and satisfying. I created this salad on the first scorching hot day of mango season last year when I got excited about summer and went out and bought a huge bag. It really hit the spot, and I have made it repeatedly. I found myself craving it a few days ago and thought it was time I shared the recipe here. I often hesitate to share such simple things, but sometimes the simple things are the best.

This Refreshing Mango Quinoa Salad doesn’t need a dressing, as the acidity from the lime juice, the saltiness from the quinoa, and the mango juice make it a ‘self-dressing’ salad. It’s high-protein, oil-free, and once the quinoa is cooked, it can be thrown together in five minutes. It makes a beautiful lunch or weeknight dinner, or a fantastic pot-luck or BBQ contribution.

Refreshing Mango Quinoa Salad Recipe

Refreshing Mango Quinoa Salad Recipe

Phoebe Green
This mango quinoa salad recipe is perfect if you love mangoes. Adding mangoes to quinoa salad made it so refreshing!
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4
Calories 365 kcal


  • 1 cup quinoa mixed
  • 1 teaspoon salt
  • 1 ¾ cups water
  • 2 medium mangoes sweet
  • 1 sweet avocado diced
  • 2 large tomatoes diced
  • 2 sweet carrots grated
  • ½ cup avocado diced
  • 1 small jicama peeled and julienned
  • ½ cup currants
  • 3 tablespoons lime juice fresh
  • 1 medium lime zest
  • 1 handful fresh mint cut chiffonade
  • 2 handfuls baby spinach sliced
  • 1 pinch black pepper


  • Thoroughly rinse the quinoa and place it into a saucepan with water and salt.
  • Bring to the boil, and reduce to a simmer until the water has been absorbed and little tails are peeking out of the quinoa.
  • Turn off the heat, place a piece of paper towel over the quinoa and cover with a lid. Allow to sit 15 minutes, uncover and fluff with a fork. You should have perfectly cooked quinoa with a delightful pop and slightly chewy texture. Leave to cool
  • Meanwhile, cut the cheeks off the mangoes and dice. Cut the skin off the flesh around the pips and squeeze it all off into the bowl; the more juicy and squished up, the better.
  • Combine the ingredients left in a big bowl and give a good mix. Set aside (in the fridge if it’s a hot day) until the quinoa is ready. Once the quinoa is cool, mix it in.


Calories: 365kcalCarbohydrates: 73gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 620mgPotassium: 1119mgFiber: 13gSugar: 30gVitamin A: 3432IUVitamin C: 84mgCalcium: 98mgIron: 4mg

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