Spice up your picnic or pot luck with a healthy Southwestern Quinoa Salad with Mango, made in just 15 minutes!
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 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.
I haven’t quite been able to convince my husband to jump on the quinoa train just yet. But he has ate this salad and does like it (although does mumble under his breath about it being to earthy to him). I digress, I don’t find it earthy at all. I find it bursting full of southwestern flavors. Fresh lime zest and juice paired with fresh cilantro green onions and a pinch of chili powder. I love adding in the black beans (that I also cooked in my Instant Pot) frozen corn that I thawed out, and fresh mango. That adds the extra element of surprise to this salad that I feel is essential! Of course 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.
So there you have it. That’s the trick to my quick Southwestern Quinoa Salad with Mango made in just 15 minutes time. It’s all about pre-cooking the quinoa and beans. Of course, you can always use canned black beans too! Just make sure you rinse and drain the beans very well. So if your looking for a quick side dish for your next barbecue or picnic or maybe you need to bring a dish to a pot luck this is a great healthier option. Even the non-quinoa lovers will enjoy this side dish!
Southwestern Quinoa Salad with Mango
- 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.