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Mango Quinoa Salad

Mango quinoa salad is the perfect spring and summer dish! It's made with quinoa, spinach, juicy mandarin oranges, sweet blueberries, red onions, toasted pecans, and tangy oil-free mango and lime dressing! 
Course Vegan
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings 8 servings
Calories 353kcal

Equipment

  • Small Pot
  • Large Bowl
  • Blender

Ingredients

Quinoa Salad

  • 1 cup uncooked quinoa rinsed and drained
  • 4-5 handfuls spinach
  • 10 oz can mandarin oranges drained
  • 1 cup blueberries
  • ½ cup red onion diced
  • ½ cup roasted pecans roughly chopped
  • ¼ tsp salt (add more to taste)
  • ¼ tsp black pepper

Mango Dressing

  • 1 cup mango (1 large mango)
  • ¼ cup lime juice (2 medium limes)
  • ¼ cup water
  • 1 tbsp tahini
  • pinch of salt

Instructions

  • Cook the quinoa in a small pot according to package directions. Transfer the cooked quinoa to a large bowl and put it in the fridge to cool for 30 minutes.
  • Add mango, lime juice, water, tahini, and a pinch of salt to a small blender cup. Blend on high until the texture is smooth and creamy.
  • In the large mixing bowl with the chilled cooked quinoa, add the mandarin oranges, spinach, blueberries, diced red onion, roasted pecans, salt, and tsp pepper. Pour the dressing over the salad. Use a large spoon to gently mix the salad. 

Notes

  • Store the leftover mango quinoa salad in an airtight container in the fridge for 2-3 days. 

Nutrition

Calories: 353kcal | Carbohydrates: 69g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 1709mg | Fiber: 12g | Sugar: 39g | Vitamin A: 18987IU | Vitamin C: 143mg | Calcium: 311mg | Iron: 6mg