Chili Mango Quinoa Salad


Serves 4

Adapted from Jar of Lemons

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  • ½ cup dry quinoa, cooked according to packaging (add a pinch of salt to the water that’s cooking the quinoa)

  • 2 cups spinach, roughly chopped

  • 10 grape or cherry tomatoes, quartered

  • 1 avocado, diced

  • 1 mango, diced

  • ½ cup canned kidney or black beans, drained and rinsed

  • 2 tablespoons olive oil, divided

  • ¼ cup corn

  • 1½ teaspoon chili powder, divided

  • ½ teaspoon cayenne, divided

  • 1 teaspoon salt, divided

  • 1 teaspoon pepper, divided

  • Juice from ½ lime (about 1-1½ tablespoons)


  1. Prep the veggies and fruit while the quinoa cooks.

  2. Heat a small pan over medium heat. As the pan is heating up, add ½ tablespoon olive oil. Once the oil is hot, add the corn and fry it up for about 2-3 minutes. Add 1 teaspoon chili powder, ¼ teaspoon cayenne, ½ teaspoon salt, and ½ teaspoon pepper to the corn. Fry for 1-2 minutes, letting the season coat everything. Set aside until ready to serve.

  3. In a small bowl, mix 1½ tablespoons olive oil, ½ teaspoon chili powder, ½ teaspoon salt, ½ teaspoon pepper, and lime juice. Mix together until well blended. Set aside

  4. Once the quinoa has finished cooking, let it cool for 5 minutes.

  5. When ready to serve, divide up all the ingredients amongst the plates. Garnish with additional chili powder and cayenne.

  6. Enjoy!

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Tomato Rice with Cannellini, Fried Chickpeas and Onions

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Garlic Sriracha Noodles with Broccoli and Edamame