Quinoa, Spinach and Mango Salad Recipe

Quinoa, spinach, and mango salad are incredible. The savory elements paired with the sweet, slightly acidic mango is a tasty combination. Every bite is so fresh and has layers of flavor that really wake up the taste buds. Aside from taste, this salad has great mouthfeel and the variation in texture makes the salad even more delicious. There is tender quinoa, lightly sautéed spinach, juicy mango and crisp bites of red cabbage.

Serves 4

Ingredients

The Salad

  • 1 cup of water
  • 1/2 cup quinoa, rinsed and drained
  • 2-3 handfuls fresh spinach
  • 1 large mango, finely diced
  • 1/2 a can of corn, rinsed and drained
  • 1/4 cup red cabbage, roughly chopped
  • Bunch of fresh basil
  • Olive oil
  • Salt
  • Black pepper

The Dressing

  • Juice of 2 limes
  • Olive oil
  • Salt
  • Black pepper

Directions

  1. Drizzle a deep pan with oil and heat over medium. When hot, add the quinoa. Sprinkle the quinoa with a little salt and pepper to start building flavor. Cook the quinoa while stirring until it is nice and toasty. Once toasted, pour in the water and bring to a boil. Stir.
  2. Reduce to a simmer, cover and cook for about 12 minutes or until tender and the liquid has evaporated. When cooked, remove the quinoa from the heat and leave covered for an additional 5 minutes to steam. After the 5 minutes, spread the cooked quinoa onto a sheet pan, fluff, and cool. Sprinkle with salt and black pepper.
  3. Add the mango to a small pan along with the spinach and corn. Sauté over medium heat to wake up those flavors. When fragrant, remove from the heat and set aside to cool.
  4. As the sautéed ingredients are cooling, pour the lime juice into a small bowl. Slowly add oil as you whisk. Do not stop whisking until you achieve an emulsified dressing. Season to taste with salt, black pepper, and set aside.
  5. Finally, assemble the salad by transferring the quinoa to a bowl with the sautéed ingredients. Top with the cabbage, basil, dressing, and toss. Finish by tasting and seasoning with salt and black pepper prior to serving.  You can also garnish with onion, dried cranberries, and slivered almonds if you like.

salad small

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