Ingredient and Equipment Notes
You’ll just need a small handful of ingredients for this quinoa salad recipe. I particularly appreciate that the dressing is incredibly simple, just 3 ingredients, that I often have on hand.
Quinoa: Look for quinoa near the other grains. I recommend white quinoa for this recipe because it has the most mild flavor and fluffiest texture. Red and black varieties tend to be a little chewier and stronger in flavor, but if you like those, you could certainly use them here. Black Beans: simple canned black beans are perfect. I usually try to buy low-sodium beans when available. Red Bell Pepper: I like the contrast of red pepper with the yellow mango, but yellow or orange bell pepper would work just fine as well. I would avoid green bell peppers and they have a different flavor profile. Mango: This recipe calls for 1 medium-large mango (around 12 oz) which should yield you about 1 cup chopped fruit. If you purchase a smaller variety, you will want to grab a couple. If fresh mangos are absolutely not an option, you might have luck with some defrosted frozen mango if they were nice and sweet when frozen!
Instructions
Serving Suggestions
This makes a great side dish, or prep-ahead lunch. We love pairing this with grilled chicken or steak for dinner and I love it chilled with leftover chopped steak the next day! Would also be great paired with seafood.
More quinoa recipes you might like:
Roasted Sweet Potato Chicken Quinoa SaladTabbouleh (this recipe uses bulgar wheat, but is great with quinoa as well)Curried Cashew Quinoa Salad Coconut Almond Breakfast Quinoa
