My favorite recipes are good recipes that just happen to healthy, and this one for Mango Quinoa Salad checks all the boxes for the perfect summer side! It’s light, tasty, and sweet! This recipe definitely qualifies as a “clean eating” recipe. I have made this recipe several different ways, so feel free to put your own spin on it! Sometimes I add cucumber or avocado, and I have even added shredded chicken to make it more of a meal and less of a side. This recipe is also great to make ahead of time for a summer BBQ or just to have something to munch on during the week. Making dishes like this and keeping them in the fridge has saved me from those poor food choices we make when we are “hangry!”
This recipe is also the perfect side dish for fish.
Clean Eating Mango Quinoa Salad
- 1 cup quinoa
- 1 bunch of cilantro
- 1 10 oz carton of cherry tomatoes
- 1 large ripe mango
- ⅓ cup almond slivers
- 1 lime juiced
- 2 tbsp of sunflower oil or olive oil
- Salt and pepper to taste
Cook quinoa according to package directions (I usually do 1 cup quinoa to 2 cups water), bring to a boil, and reduce to simmer for 15-20 minutes until all the water has evaporated. Turn off the heat and allow to cool.
Roughly chop cilantro.
Cut the tomatoes in halves.
Cube the mango.
Mix all dressing ingredients together in a separate bowl.
Once your quinoa has mostly cooled (it can be a little warm, as the warmth helps bring out the juices from the mango and sweetens the salad), toss all ingredients together with dressing. Chill and serve!