Description
At its foundation, a zesty mango habanero quinoa salad is a cold grain salad that elevates the humble quinoa seed into a gourmet experience. Quinoa is a fantastic ingredient because it has a mild, slightly nutty flavor and a delightful texture that pops slightly when chewed.
Ingredients
Scale
For the Salad
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 large ripe mango, diced
- 1 red bell pepper, diced
- ½ cucumber, diced
- ½ cup black beans, drained and rinsed
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup roasted pumpkin seeds (optional)
- ½ avocado, diced (optional)
For the Mango Habanero Dressing
- ½ cup fresh mango chunks
- 1 small habanero pepper, seeded (use less for mild heat)
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tsp apple cider vinegar
- ½ tsp salt
- ¼ tsp black pepper
- 1 small garlic clove
Instructions
- Cook the quinoa:
Bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy. Let cool. - Make the dressing:
Blend mango, habanero, lime juice, olive oil, honey, vinegar, garlic, salt, and pepper until smooth. - Combine the salad:
In a large bowl, mix cooled quinoa, mango, bell pepper, cucumber, black beans, red onion, and cilantro. - Dress and serve:
Pour the mango habanero dressing over the salad and toss gently. Top with pumpkin seeds and avocado if desired. - Chill:
Refrigerate for 20–30 minutes before serving to allow the flavors to blend.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad / Side Dish
- Method: Stovetop & Mixing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
Keywords: spicy mango quinoa salad recipe, mango habanero grain bowl, sweet and spicy cold quinoa salad