Fiesta Mango Quinoa Salad
This vibrant Fiesta Mango Quinoa Salad is a nutrient-dense, plant-forward dish that balances earthy quinoa with the sweet, tropical pop of fresh mango. Combining protein-rich black beans, fire-roasted corn, and a zesty, southwestern-inspired chili-lime dressing, this salad is as satisfying as it is colorful. It is a perfect, time-saving meal that is naturally vegan and gluten-free, making it an excellent choice for potlucks, lunch prep, or a quick, healthy weeknight dinner that everyone will love.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan, Gluten-Free
Ingredients
1 cup dry quinoa, rinsed
2 cups vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 cup fire-roasted corn
1 large ripe mango, diced
1 red bell pepper, diced
1/4 cup red onion, finely diced
1 jalapeño, seeded and minced
1/4 cup extra virgin olive oil
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper to taste
Fresh cilantro for garnish
Instructions
In a medium saucepan, combine quinoa and vegetable broth, bringing to a boil.
Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
Remove from heat, let sit covered for 5 minutes, then fluff with a fork and cool.
In a large bowl, combine the cooled quinoa, black beans, corn, mango, bell pepper, red onion, and jalapeño.
In a small jar, whisk together olive oil, lime juice, cumin, and chili powder.
Pour the dressing over the salad and toss well to coat.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Add fresh avocado slices just before serving to prevent browning. For a heartier meal, serve alongside grilled tofu or your preferred protein.
Find it online: https://cookingwithramsay.com/fiesta-mango-quinoa-salad/