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Home Quinoa salad with mango

Quinoa salad with mango

Recipes Salads Vegetarian Lunch Gluten-free Side dish

This summery quinoa salad with mango is perfect for a warm day, for example as a healthy side at a barbecue. Instead of a heavier potato salad, it’s better to serve a salad that’s rich in fiber and vitamins. I’m sure you’ll love it!

Recipe

Quinoa salad with mango

This summery quinoa salad with mango is a wonderfully fresh and healthy side dish, ideal for the barbecue. The combination of quinoa, mango, feta and arugula keeps it light and flavorful. Add toasted pine nuts and walnuts for a crunchy bite, and finish with a simple lemon-olive oil dressing. Perfect for a summer day!

Course	Side dish
Kitchen	Dutch
Servings	2-3 people

Preparation time

Preparation time	15 min
Total	25 min

Equipment

Frying pan
Saucepan
Small bowl
Cutting board
Kitchen knife

Ingredients

150 g quinoa
1 mango
100 g feta
75 g arugula
6 sun-dried tomatoes
2 tablespoons pine nuts
1 tablespoon walnuts
1 lemon
1 tablespoon olive oil

How to make a quinoa salad with mango?

Cook the quinoa for about 10 to 15 minutes until al dente. Meanwhile, cut the mango into cubes and finely chop the tomatoes and feta.
Toast the pine nuts and walnuts in a dry pan.
In a small bowl, mix the olive oil with the juice of 1 lemon and some salt and pepper.
On a large serving plate, lay a bed of arugula and then distribute the quinoa, mango cubes, feta and tomatoes over it. Chop the walnuts and sprinkle them, together with the pine nuts, over the salad.
Finish with the olive oil dressing and the salad is ready to serve.

Enjoy your quinoa with fruit! Discover more recipes and 10,000 kitchen products at Cookinglife.nl.

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This quinoa salad with mango is a fresh and nutritious meal that’s quick to prepare. The combination of sweet mango, creamy feta and crunchy nuts makes this dish wonderfully flavorful. Perfect as a light lunch or as a side for dinner.

Serve the salad immediately after preparing for the best flavor. You can also keep the dressing separate and pour it over the salad just before serving. That way the arugula stays nice and crisp.

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