Mango Quinoa Salad with Chili-Lime Dressing Recipe
This vibrant Fiesta Mango Quinoa Salad is a fresh and flavorful dish combining fluffy quinoa with sweet mango, crunchy bell pepper, black beans, and a zesty chili-lime dressing. Perfect as a light lunch, side dish, or a healthy potluck option, it packs protein, fiber, and a delightful mix of textures and flavors that celebrate a festive, Southwestern-inspired palate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Vegan
Ingredients
Quinoa Salad
- 1 cup dry quinoa
- 2 cups vegetable broth
- 1 (15-oz.) can black beans, rinsed and drained
- 1 cup frozen/thawed corn (preferably fire-roasted)
- 1 medium red bell pepper, seeded and chopped
- 1 ripe mango, peeled and chopped
- 1/2 cup red onion, finely chopped
- 1/3 cup cilantro leaves, roughly chopped
- 1 jalapeño pepper, seeds and ribs removed, finely chopped
- Optional toppings: pumpkin seeds, chunks of avocado, extra cilantro
Chili-Lime Dressing
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lime juice
- 2 tsp. honey
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- 3/4 tsp. kosher salt
Instructions
- Cook Quinoa: Combine quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the quinoa is fluffy and the liquid is absorbed, about 15 minutes. Transfer the cooked quinoa to a bowl and allow it to cool slightly.
- Prepare Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, honey, chili powder, ground cumin, and kosher salt until well combined. Set the dressing aside.
- Mix Salad Ingredients: To the bowl with quinoa, add black beans, thawed corn, chopped red bell pepper, mango, red onion, cilantro, and jalapeño. Gently toss all ingredients to combine evenly.
- Dress and Serve: Pour the chili-lime dressing over the quinoa mixture and toss until everything is well coated. Taste and adjust seasoning if necessary. Add optional toppings like pumpkin seeds, avocado chunks, and extra cilantro before serving for added texture and flavor.
Notes
- For extra crunch, toast the pumpkin seeds before adding as a topping.
- If you prefer less heat, omit the jalapeño or reduce its quantity.
- This salad can be served chilled or at room temperature.
- To make it gluten-free, verify that the vegetable broth used is certified gluten-free.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
