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!
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.