Mango Quinoa Salad

There’s something about a bowl piled high with golden mango cubes, ruby bell pepper, and emerald herbs that instantly lifts your mood.

This mango quinoa salad is a revitalizing, light-but-satisfying meal—perfect for quick lunches or easy dinners—and it comes together in about 30 minutes.

It’s ideal for busy weeknights, meal-preppers, and anyone who likes to eat “clean” without feeling like they’re missing out on flavor.

I first leaned on this salad on a sweltering afternoon when turning on the oven felt unthinkable. With leftover quinoa in the fridge and one ripe mango on the counter, dinner practically made itself.

It became the bright, cooling centerpiece of the table, and somehow everyone lingered a little longer over the meal.

This dish shines for make-ahead work lunches, low-fuss entertaining, or those evenings when you need something fresh, fast, and colorful. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, invigorating flavors with juicy mango and fresh herbs.
• Packs plant-based protein and fiber for a satisfying, nourishing salad.
• Comes together quickly with simple prep and minimal cooking time.
• Stays fresh in the fridge, perfect for make-ahead lunches or picnics.
• Pairs easily with grilled proteins for a complete, balanced meal.

Ingredients

• 1 cup quinoa, raw — rinse well to remove bitterness
• 2 cups water, cold — for cooking the quinoa evenly
• 0.5 teaspoon fine salt, divided — season both quinoa and dressing
• 2 medium mangoes, ripe — choose fragrant, slightly soft fruit
• 1 medium red bell pepper — pick one that feels firm and glossy
• 0.5 medium red onion — for a mild, sharp crunch
• 0.5 cup cucumber, diced — use firm cucumber with minimal seeds
• 0.25 cup fresh cilantro, chopped — bright, fresh bunch is best
• 0.25 cup fresh mint, chopped — leaves should be vibrant and not wilted
• 0.25 cup roasted cashews, roughly chopped — lightly toast for extra flavor
• 3 tablespoons extra-virgin olive oil — choose a fruity, good-quality oil
• 3 tablespoons lime juice, freshly squeezed — avoid bottled for best taste
• 1 tablespoon honey or maple syrup — adjust to balance tartness
• 0.25 teaspoon ground cumin — adds gentle warmth and depth
• 0.25 teaspoon freshly ground black pepper — grind just before using

Step-by-Step Method

Rinse & Cook the Quinoa

Rinse the quinoa under cold water in a fine-mesh strainer to remove bitterness. Drain well.

Add quinoa, water, and half the salt to a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until the water is absorbed and grains are tender, about 12–15 minutes.

Steam & Cool the Quinoa

Remove the saucepan from heat and keep it covered. Let the quinoa steam for 5 minutes so the grains become fluffy.

Uncover and fluff gently with a fork to separate. Spread it slightly in the pan or a bowl and let it cool for about 10 minutes until just warm or at room temperature.

Chop the Fruits, Vegetables & Herbs

Peel and dice the mangoes into small cubes so they mix evenly. Dice the red bell pepper and cucumber.

Finely chop the red onion for milder bites. Roughly chop the cilantro and mint. Keep everything similar in size for balanced texture and flavor throughout the salad.

Combine the Salad Base

Transfer the cooled quinoa to a large mixing bowl. Add the diced mango, red bell pepper, red onion, cucumber, cilantro, mint, and chopped roasted cashews.

Toss lightly to distribute ingredients without mashing the mango. Make certain the quinoa isn’t wet so the salad stays light and not soggy.

Whisk the Lime Dressing

In a small bowl, add olive oil, freshly squeezed lime juice, honey or maple syrup, ground cumin, remaining salt, and black pepper. Whisk until the dressing looks smooth and slightly thickened.

Taste and adjust lime or sweetness if needed so the flavors are bright but balanced before adding to the salad.

Toss & Rest the Salad

Pour the dressing over the quinoa mixture. Toss gently with a wooden spoon or spatula until everything is evenly coated.

Taste and adjust with extra lime, salt, or pepper. Let the salad rest for about 5 minutes so the flavors meld before serving. Add extra cashews just before serving for maximum crunch.

Ingredient Swaps

• Make it vegan: use maple syrup instead of honey.
• Nut‑free: swap cashews for toasted pumpkin seeds or sunflower seeds.
• Herb swaps: replace cilantro and/or mint with parsley, basil, or a mix of soft herbs you have on hand.
• Mango alternatives: use ripe peaches, nectarines, pineapple, or a mix of these if mangoes aren’t available.
• Budget/availability: use green bell pepper instead of red, and any mild onion (yellow, white, or scallions) in place of red onion.

You Must Know

– Swap – For a nuttier, less sweet version, trade half the mango (1 medium) for 1 cup diced avocado added at the end and gently folded in. Use the same lime and cumin amounts; the creaminess helps the dressing feel richer without changing the method.

Serving Tips

• Serve slightly chilled, garnished with extra chopped mint, cilantro, and a lime wedge.
• Pair with grilled chicken, shrimp, or tofu for a light but protein-rich main.
• Spoon into lettuce cups for a fun, hand-held party appetizer.
• Plate over baby spinach or arugula to turn it into a heartier salad.
• Serve alongside spicy curries or tacos; its sweetness balances heat beautifully.

Storage & Make-Ahead

Mango Quinoa Salad keeps well in the fridge for up to 2 days in an airtight container.

For best texture, store cashews separately and add just before serving.

You can cook the quinoa 1–2 days ahead.

This salad doesn’t freeze well; freezing damages the mango and fresh herbs.

Reheating

Reheat gently to preserve texture.

Use a microwave at 50% power in short bursts, or warm briefly in a covered oven dish or skillet on low, adding a splash of water if needed.

Quinoa in Global Cuisines

Once you’ve learned to gently warm leftovers without losing quinoa’s light, fluffy bite, it’s fun to see how this tiny seed shows up in dishes far beyond this mango salad.

I think of quinoa as a quiet traveler, slipping easily into new kitchens and borrowing their flavors.

In South America, it’s simmered into brothy soups with potatoes and vegetables, each spoonful earthy and comforting.

I’ve tossed it into Greek-style salads with tomatoes, olives, and feta, where it soaks up briny juices like couscous would. It stands in for rice in burrito bowls, catching smoky chili and lime.

You can even treat it like tabbouleh, with parsley, lemon, and cucumber, for a bowl that tastes like bright, green sunlight.

Final Thoughts

Give this Mango Quinoa Salad a try and enjoy how fresh, colorful, and satisfying it’s any time of year.

Feel free to tweak the veggies, herbs, or nuts to make it your own perfect bowl.

Frequently Asked Questions

Can I Make This Mango Quinoa Salad Oil-Free Without Losing Flavor?

Yes, you can. I’d swap the oil for extra lime juice, a splash of orange juice, a bit more honey or maple, and maybe mashed avocado, then toss thoroughly so every quinoa grain drinks in flavor.

Is This Salad Suitable for Diabetics or Low-Glycemic Meal Plans?

Yes, it can fit a diabetic or low‑glycemic plan if you watch portions. I’d keep mango modest, load up veggies and quinoa, maybe add protein like grilled chicken or beans, and adjust sweetness gently.

How Can I Scale This Recipe for a Large Party or Potluck?

You can multiply every ingredient by 3–4 for a big crowd; I’d toss it in an extra‑large bowl, keep nuts and herbs separate, then fold them in just before serving so everything tastes vivid and fresh.

What Proteins Pair Best With This Salad for a Complete Meal?

I’d pair it with grilled cumin-lime chicken, chili‑rubbed shrimp, or seared salmon. For a vegetarian plate, I’d choose crispy chickpeas, grilled halloumi, or marinated tofu—each soaks up the bright flavors beautifully.

Can I Use Frozen Mango, and How Should I Prepare It?

You can absolutely use frozen mango. I’d thaw it in a colander, pat it very dry, then chill it. If it’s soft, I’d dice it larger so it still gives you juicy, golden bursts.