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Katie's Cucina » Recipes » Salad

Mango Quinoa Salad

Published: Aug 24, 2017 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Southwestern Quinoa Salad with Mango

Spice up your picnic or pot luck with a fresh and healthy Mango Quinoa Salad, made in just 15 minutes with fresh mangoes, corn, black beans and spices. This gluten free and dairy free salad is perfect to enjoy as is or as a side for dinner.

closeup of quinoa with corn, peppers, cilantro, and mango in blue bowl with title text.

Years ago, if you would have asked me to eat quinoa I would have rolled my eyes and walked away. Fast forward to present day, and I can’t get enough of this ancient grain (well, technically, seed). I came up with this delicious Mango Quinoa Salad that makes for the perfect quick lunch or side dish for dinner.

I recently shared how I make a big batch of Instant Pot Quinoa in less than 15 minutes time. Thanks to this method and my Instant Pot Black Beans, I’ve started whipping up quick and delicious quinoa salads. Sometimes I like to eat this Southwestern Quinoa Salad with Mango on it’s own, and other times I eat it on top of a bed of lettuce.

Table of contents

  • Directions
  • FAQS
  • Tips and Tricks
  • Quinoa Recipes
top view of quinoa with corn, peppers, cilantro, and mango in blue bowl next to fresh cilantro.

Directions

  • In a large bowl, place the cooked quinoa, black beans, corn, green onions, and mango in a bowl.
  • Mix ingredients then add the cilantro, zested lime, and lime juice. Sprinkle the chili powder on top, mix well and let chill in the refrigerator for at least a half hour.

FAQS

How many people does this Mango Quinoa Salad feed?

This Mango Quinoa Salad feeds about 8 people given about a half cup portion.

How do you cook Quinoa?

You can easily cook quinoa in the Instant Pot within minutes or on the stove top according to package directions.

Is quinoa better hot or cold?

You can eat quinoa hot or cold, and on its own or as a side dish.Cooked quinoa can be used like rice in recipes for casseroles, pilafs, and salad dishes.

Tips and Tricks

  • Fruit – If mango isn’t in season you could chop up some canned (or fresh) pineapple. I know that sweet acidic flavor would also complement this salad well.
  • Corn – I like to use frozen corn that has been thawed, but you could use fresh or even drained canned corn.
  • Beans – You can use freshly cooked black beans or drained and rinsed canned black beans.
  • Prep Ahead – This recipe comes together quickly thanks to the prep ahead. It’s all about pre-cooking the quinoa and beans.

Quinoa Recipes

quinoa with corn, peppers, cilantro, and mango in blue bowl next to fresh cilantro and limes.
  • Instant Pot Quinoa
  • Quinoa & Kale Salad with Honey Ginger Dressing
  • Lentil Pumpkin Curry Quinoa Bowls
  • Harvest Quinoa Salad with Pumpkin Yogurt Dressing
  • Southwestern Chicken And Rice Soup

If you make this Mango Quinoa Salad recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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Southwestern Quinoa Salad with Mango

Mango Quinoa Salad

Spice up your picnic or pot luck with a fresh and healthy Mango Quinoa Salad, made in just 15 minutes with fresh mangoes, corn, black beans and spices. This gluten free and dairy free salad is perfect to enjoy as is or as a side for dinner.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 15 minutes
Refrigerating Time:: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 112kcal
Author: Katie

Equipment

  • Mixing Bowl
  • Refrigerator

Ingredients

  • 2 cups cooked quinoa
  • 1 cup cooked black beans rinsed
  • ½ cup corn
  • 1 mango peeled and diced
  • ¼ cup green onions
  • 3 tablespoons cilantro diced
  • 1 lime zested and juiced
  • ¼ teaspoon chili powder

Instructions

  • In a large bowl, place the cooked quinoa, black beans, corn, green onions, and mango in a bowl.
  • Mix ingredients then add the cilantro, zested lime, and lime juice. Sprinkle the chili powder on top, mix well and let chill in the refrigerator for at least a half hour.

Notes

  • Fruit – If mango isn’t in season you could chop up some canned (or fresh) pineapple. I know that sweet acidic flavor would also complement this salad well.
  • Corn – I like to use frozen corn that has been thawed, but you could use fresh or even drained canned corn.
  • Beans – You can use freshly cooked black beans or drained and rinsed canned black beans.

Nutrition

Serving: 0.5c | Calories: 112kcal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 239mg | Fiber: 4g | Sugar: 5g | Vitamin A: 373IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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