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Mexican Mango & Quinoa Salad

This Mexican-inspired mango and quinoa salad is the perfect light and flavoursome meal for a warm summer's day, or whenever you are wanting to nourish yourself with vibrant and fresh, fruits, veggies and whole-grains.

Vegan Mexican Quinoa and Mango Salad

This is a great meal to prepare for the week ahead so that you can cultivate mindful and healthy eating practices. This Mexican-inspired quinoa and mango salad leaves you feeling radiant, energised, light and lovely.


Vegan Mexican Quinoa and Mango Salad

Nourishing Greens Soup


Ingredients


QUINOA

  • 1 + 1/4 cup quinoa, rinsed and drained

  • 2 Tablespoons (Tbs) avocado oil (can sub olive oil)

  • 1/2 teaspoon (tsp) ancho pepper powder

  • 1/2 tsp sweet, smoked, paprika

  • 1/2 tsp cumin

  • 1/2 tsp salt

  • 2 + 1/2 cups water


CHARRED CORN

  • 4 ears of corn, kernels removed from the cob

  • 1/2 tsp cumin

  • 1/2 tsp ancho chili pepper powder

  • 1/2 tsp salt

  • 2 Tbs avocado oil (or olive oil)


SALAD

  • 4-5 cups leafy greens (we used baby spinach leaves)

  • 4 capsicums, sliced (we used green, orange, yellow and red)

  • 1 400mL tin black beans, rinsed and drained (you could also cook your own)

  • 1 large or 2 small cucumbers

  • 1/2 red onion, thinly sliced

  • 1 bunch coriander leaves, stems removed (chopped or intact)

  • 2-4 Mexican mangoes, diced

  • 1 jalapeño, sliced (option to remove seeds)

  • 2 limes

  • 3-4 small avocados, sliced (or 2 large avocados)


DRESSING

  • A generous squeeze of lime juice

  • A drizzle of avocado or olive oil (optional)


OPTIONAL SERVING SUGGESTIONS

  • Toasted nuts & seeds


Instructions

  1. To prepare quinoa, heat oil in a small saucepan over medium-high heat, add spices and salt. Stir frequently until fragrant, ~2-3 minutes.

  2. Add quinoa and toast the grains for an additional 2-3 minutes, coating the quinoa in the avocado oil spice mixture.

  3. Add water and bring quinoa to the boil.

  4. Reduce to a gentle simmer, cover, and allow to cook for ~15 minutes until all water is absorbed.

  5. Remove quinoa from the heat, allow to stand for 5 minutes then fluff grains with a fork.

  6. Meanwhile, add oil to a skillet over medium-high, add corn kernels and spice and cook until lightly charred, stirring throughout. Remove from heat and set aside.

  7. Chop and prepare veggies and fruits.

  8. Add all ingredients together in a mixing bowl and enjoy!* (SEE NOTES) This recipe tastes great when the quinoa and corn are still warm.


NOTES:

* If you are preparing this meal to enjoy at a later date keep the veggies, grains, corn and coriander separate. Only slice mango and avocado when you are ready to serve.


Leave a comment down below and share your experience!


Vegan Mexican Quinoa and Mango Salad

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