Healthy Recipe: Mango Quinoa Salad

Ok, I’m definitely breaking with my trend of keeping the recipes seasonal here, but I feel this one transcends weather. I would eat it any time of year (but again, I live in Southern California where we have two seasons: 80-and-sunny and ooh-it’s-chilly-put-on-a-jacket).


I love this recipe for its bright flavors and its healthfulness – it is loaded with protein, fiber, and vitamins. It’s also substantial and satisfying without being heavy. Enjoy!



(Biggest Loser) Ali Vincent’s Mango Quinoa Salad


2 cups cooked red quinoa (at room temperature or cold)
1 diced mango
1 handful chopped cilantro
1 15-ounce can black beans
1 red bell pepper, chopped
6 green onions, thinly sliced
4 Tablespoons red wine vinegar
3 Tablespoons olive oil
1 Tablespoon fresh lime juice

In a small bowl, combine vinegar, oil and lime juice. Combine everything else in a big bowl. Drizzle liquid mixture over the salad, and toss until well combined. Chill for about an hour.

Nutritional Information: Calories 240, Fat 8 grams, Carbohydrates 34 grams, Fiber 7 grams, Protein 7 grams. 

6 thoughts on “Healthy Recipe: Mango Quinoa Salad

  1. Can’t say enough good things about Quinoa! It’s great with everything. BTW If mango’s not your thing, try substituting Cucumbers for the mango and adding chickpeas and greek olives (ditch the cilantro) to the above recipe. Yummy!

    • Yum! I recommend serving slices on top, or mixing in cubes at the very last stage so they don’t get mushed in. And lime juice so it doesn’t brown. But I agree – avocado improves everything (except tiramisu)!

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