Mango Quinoa Salad
Serves: 4-6
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Experience a burst of vibrant flavors with this Mango Quinoa Salad, a perfectly refreshing and nutritious dish.
This colorful salad features protein-packed quinoa, sweet mango, crisp bell peppers, hearty black and kidney beans, and crunchy cucumber—all tossed in a tangy, zesty dressing. Perfect for those embracing a whole food, plant-based lifestyle, this salad is a delicious way to enjoy wholesome, nutrient-rich ingredients that satisfy your taste buds and fuel your body.
Ingredients
2 cups Raw Quinoa
1/2 Organic Red Bell Pepper
1/2 Organic Yellow Bell Pepper
1 Medium Red Onion
1 whole Ataulfo Mango
1 whole Red Mango
10 oz Black Beans
10 oz Kidney Beans
10 oz Pinto Beans
1 whole English Cucumber
1 bunch Cilantro (or Parsley)
2 tbsp Lemon Zest
1/2 cup Lemon Juice
Directions
Rinse Quinoa and place in InstantPot or pressure cooker with 2 1/4 cups water. Cook in pressure cooker for 1 minute. Let it “natural release” for 7 minutes and then “quick release”. Stir and let cool.
Place cooked and cooled Quinoa into large bowl and mix with remaining ingredients.
Gently mix and serve or refrigerate.
NOTES:
Quinoa can be cooked the day prior to save time.
2 cups of Quinoa will produce about 6 cups when cooked
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