Mango Quinoa Salad

Summer calls for fresh, colorful, and vibrant meals, and this Mango Quinoa Salad fits the bill perfectly. With its combination of sweet, juicy mango, nutty quinoa, and crisp vegetables, it’s a dish that’s as delightful to eat as it is to look at. It’s refreshing, satisfying, and ideal for those days when you want something light but nourishing.

This summer quinoa salad is not just about flavor—it’s a nutrient-packed powerhouse. Quinoa provides protein and fiber, helping you feel full longer, while the mango adds a burst of natural sweetness and vitamin C. A mix of fresh herbs and a tangy dressing ties it all together, creating a harmony of tastes and textures in every bite.

I love making this healthy quinoa salad for lunch during hot summer afternoons. It keeps well in the fridge, so it’s perfect for meal prep or a quick grab-and-go option. You can even take it to picnics or potlucks—it travels well and looks stunning on any table.

Beyond being delicious, this is a healthy dish that anyone can enjoy. Whether you’re aiming to eat more plant-based meals or simply want a refreshing salad, this quinoa salad with mango is a go-to recipe that satisfies cravings while keeping things light and wholesome.

Why You’ll Love It

• Burst of Summer Flavors: Every bite brings together sweet, juicy mango, nutty quinoa, and zesty lime, making this salad a true celebration of summer on your plate.
• Quick and Simple to Make: With just a handful of fresh ingredients and minimal prep, this healthy quinoa salad comes together in no time—perfect for busy weekdays.
• Nutrient-Packed and Filling: Packed with protein, fiber, and vitamins, it’s a wholesome dish that keeps you satisfied without feeling heavy.
• Versatile and Customizable: Add avocado, nuts, or your favorite herbs to make it your own—this quinoa salad with mango adapts to your taste and pantry.
• Perfect for Any Occasion: Whether it’s a light lunch, a picnic side, or a potluck favorite, this salad looks beautiful and tastes even better.

Ingredient List

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 large mango, peeled and diced
• 1 red bell pepper, diced
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro or parsley, chopped
• 1/4 cup toasted almonds or cashews (optional)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

Ingredient Notes

• I always use tri-color quinoa for a pop of color—it makes the salad look so inviting.
• Don’t skip the mango! Its sweetness balances the tangy dressing perfectly.
• Fresh lime juice is key—it brightens up every ingredient and brings the salad to life.
• Toasted nuts are optional, but they add a fun crunch I never skip.
• I like using fresh herbs like cilantro or parsley; they make this healthy quinoa salad feel extra vibrant.

Kitchen Equipment Needed

• Medium saucepan – to cook the quinoa perfectly; I love using a nonstick one to prevent sticking.
• Mixing bowl – for combining the salad ingredients easily; glass bowls make it look extra pretty.
• Cutting board – for chopping mango, cucumber, and bell pepper; I prefer bamboo boards for quick cleanup.
• Chef’s knife – sharp and precise for clean cuts; it makes prep so much faster.
• Measuring cups and spoons – to keep everything balanced, especially the dressing.
• Small whisk or fork – for mixing the dressing smoothly; I usually just use a fork.
• Serving bowl or platter – to present your salad beautifully; it makes it feel special even for a simple lunch.

Instructions

1. Cook the Quinoa

• Rinse 1 cup of quinoa under cold water using a fine-mesh sieve. This removes any bitterness.
• In a medium saucepan, combine the rinsed quinoa with 2 cups of water.
• Bring to a boil over medium-high heat, then reduce to a simmer and cover.
• Cook for 15 minutes or until the water is absorbed and the quinoa is fluffy.
• Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.

Pro Tip: Fluffing the quinoa gently prevents it from getting mushy and keeps it light for the salad.

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2. Prepare the Fresh Ingredients

• Peel and dice the mango into small, bite-sized cubes.
• Dice the red bell pepper and cucumber into similar-sized pieces so everything mixes evenly.
• Finely chop the red onion and fresh herbs (cilantro or parsley).

Pro Tip: Dice everything uniformly—it makes every bite balanced and pretty!

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3. Make the Dressing

• In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon honey (or maple syrup), salt, and pepper.
• Whisk until fully combined and smooth.

Pro Tip: Whisk continuously to emulsify the dressing—it helps coat the salad evenly.

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4. Combine the Salad

• In a large mixing bowl, add the cooked quinoa, mango, bell pepper, cucumber, red onion, and fresh herbs.
• Pour the dressing over the salad.
• Gently toss everything together until evenly coated.
• If using, sprinkle the toasted nuts on top last for crunch.

Pro Tip: Toss gently to avoid breaking the mango or mashing the quinoa.

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5. Chill or Serve Immediately

• You can serve this salad right away, or refrigerate it for 30 minutes to let the flavors meld.
• Taste and adjust seasoning with extra salt, pepper, or lime juice before serving.

Pro Tip: This salad tastes even better the next day once the flavors have had time to mingle—perfect for meal prep!

Tips and Tricks for Success

• Rinse quinoa thoroughly before cooking to remove its natural bitterness.
• Let the quinoa cool slightly before adding the dressing to avoid wilting the fresh ingredients.
• Dice mango and vegetables uniformly for a balanced texture in every bite.
• Toast nuts lightly to bring out their flavor and add a satisfying crunch.
• Store leftovers in an airtight container in the fridge for up to 2 days; the flavors get even better as they meld.

Ingredient Substitutions and Variations

• Quinoa: Try red or tri-color quinoa for extra color and texture.
• Mango: Pineapple or peaches work well as a sweet alternative.
• Bell Pepper: Use yellow or orange peppers for a milder flavor.
• Nuts: Walnuts, pecans, or pumpkin seeds can replace almonds or cashews.
• Herbs: Swap cilantro with fresh mint or basil for a different flavor profile.
• Dressing: Add a splash of orange juice or a pinch of chili flakes for a fun twist.

Serving Suggestions

• I love serving this mango quinoa salad alongside grilled chicken or fish—it makes a light but satisfying summer lunch.
• Pair it with warm, crusty bread or pita for a refreshing side that’s perfect for a picnic.
• Spoon it over a bed of mixed greens to turn it into a hearty, healthy quinoa salad bowl.
• Add a scoop to your favorite grain bowl with avocado and a drizzle of extra dressing for a quick, colorful meal.
• Serve chilled at a potluck or BBQ—it’s always a hit and looks gorgeous on the table.

Storage and Reheating Instructions

• Store in an airtight container in the fridge for up to 2 days.
• Keep the dressing separate if you want the salad to stay extra fresh and crisp.
• No need to reheat—this salad is best served cold or at room temperature.
• Toss gently before serving to redistribute the dressing and flavors.
• For meal prep, portion into individual containers for grab-and-go lunches.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! This salad actually tastes better after sitting in the fridge for a few hours—the flavors have time to meld. Just toss gently before serving.

Can I use frozen mango?

You can, but make sure it’s thawed and drained so the salad doesn’t get too watery. Fresh mango is ideal for the best texture.

Is this salad gluten-free?

Absolutely! Quinoa is naturally gluten-free, so this healthy quinoa salad is safe for a gluten-free diet.

Can I add protein to make it a full meal?

Definitely! Grilled chicken, shrimp, or chickpeas work beautifully to make it more filling.

How long will leftovers last?

Stored in an airtight container in the fridge, this salad stays fresh for up to 2 days. Avoid adding nuts until serving if you want to keep them crunchy.

Can I swap ingredients?

Yes! Feel free to try different fruits, herbs, or nuts. Pineapple, basil, or walnuts can all be delicious alternatives.

Did you try this mango quinoa salad? Let me know in the comments how it turned out—I’d love to hear your twists and favorite ways to enjoy it!