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Red Quinoa and Mango Salad With Lime Dressing
[Vegan]

KT By: Karielyn Tillman

Author Bio

Karielyn is a wife and mother of three. Her website, The Healthy Family and Home,... Read More

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Red Quinoa and Mango Salad With Lime Dressing

2678

Dairy Free

This Red Quinoa and Mango Salad with Lime Dressing is a nice combination of sweet, tangy and a little spicy with lots of healthy protein that makes a very satisfying meal. What I like most about this recipe is that it's very versatile and you could add, exclude or change any... Read More

Ingredients You Need for Red Quinoa and Mango Salad With Lime Dressing [Vegan]

For the Quinoa

2 cups organic red quinoa (cooked)

For the Vegetable Mixture

1 organic mango (diced)
1 organic avocado (diced)
1 organic tomato (diced)
1 organic jalapeno (diced)
1/2 Large organic onion (diced)
1/2 - 1 cup organic cilantro (chopped)
1 can organic black beans (15 ounce can, drained)
1 can organic non-GMO corn (15 ounce can, drained)

For the Lime Dressing

2 organic limes (freshly squeezed)
2 tablespoons organic extra virgin olive oil
1 teaspoon organic ground cumin
1 teaspoon organic chili powder
pink himalayan salt (to taste)

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How to Prepare Red Quinoa and Mango Salad With Lime Dressing [Vegan]

Prepare the Quinoa

Prepare 2 cups of red quinoa according to your preferred method or package instructions.

Prepare the Vegetable Mixture

Dice the mango, avocado, tomato, onion and jalapeno then chop the cilantro into small pieces.
Add the diced vegetables, corn and black beans in a large mixing bowl.

Prepare the Lime Dressing

Add all the ingredients for the lime dressing together and whisk together.

To Assemble

Add the cooked quinoa and lime dressing to the large bowl with the vegetable mixture and stir together well until everything is combined well and the lime dressing has been evenly distributed.
Garnish with additional cilantro and/or a squeeze of lime juice (optional).
Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.