Mango Quinoa Salad
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 Cutting board
- 1 Chef's knife
- 1 large mixing bowl
- 1 Small bowl
- 1 whisk or fork
- 1 Wooden spoon or spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup quinoa raw rinsed
- 2 cup water cold
- 1/2 teaspoon salt fine divided
- 2 medium mangoes ripe peeled and diced
- 1 medium red bell pepper diced
- 1/2 medium red onion finely chopped
- 1/2 cup cucumber diced
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh mint chopped
- 1/4 cup roasted cashews roughly chopped
- 3 tablespoon extra-virgin olive oil
- 3 tablespoon lime juice freshly squeezed
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper freshly ground
Instructions
- Rinse the quinoa under cold running water in a fine-mesh strainer for 30 seconds and drain well.
- Add the rinsed quinoa, water, and 0.25 teaspoon salt to a medium saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 12–15 minutes until the water is absorbed and the quinoa is tender.
- Remove the pan from the heat, keep it covered, and let the quinoa sit for 5 minutes to steam.
- Uncover the pan, fluff the quinoa gently with a fork, and let it cool for about 10 minutes until just warm or room temperature.
- While the quinoa cools, dice the mangoes, bell pepper, cucumber, and finely chop the red onion, cilantro, and mint.
- In a large mixing bowl, combine the cooled quinoa, mango, red bell pepper, red onion, cucumber, cilantro, mint, and chopped cashews.
- In a small bowl, whisk together the olive oil, lime juice, honey or maple syrup, ground cumin, remaining 0.25 teaspoon salt, and black pepper.
- Pour the dressing over the quinoa mixture and toss gently with a wooden spoon or spatula until everything is evenly coated.
- Taste and adjust seasoning with extra lime juice, salt, or pepper if needed, then let the salad rest for 5 minutes before serving.
Notes
For best results, ensure the quinoa is not overly wet before mixing to avoid a soggy salad, and let it cool slightly so the herbs stay fresh and vibrant. Very ripe but still firm mangoes give the best sweet-tart balance and hold their shape in the salad. You can prepare the quinoa ahead of time and chill it, then add the fresh ingredients just before serving for optimal texture. Toasting the cashews lightly in a dry pan deepens their flavor and adds extra crunch. This salad keeps well in the fridge for up to two days, but for maximum freshness, add the nuts right before serving and refresh with a squeeze of lime if serving as leftovers.
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