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Mark Bittman Chooses Quinoa and Mango Salad

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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: Mark Bittman chooses a recipe from the Food52 community that brings grains to life. 

Quinoa and Mango Salad

All week long, we've been featuring Mark Bittman and his recipes, his tips, and his VB6 lifestyle. Today, he finds a Wildcard Winner that uses grains -- a vegan staple -- to great effect. Here's what he has to say about jenniebgood's Quinoa and Mango Salad with Lemon-Ginger Dressing:

For an increasingly plant-based lifestyle, it’s best to keep brown rice and whole grains on hand. Cook them in batches and store in the freezer or fridge for better keeping. I like them all -- from farro, kasha (toasted buckwheat), quinoa (one of my favorites), and millet to all kinds of brown rice, wild rice, steel-cut oats, and bulgur (partially cooked cracked wheat). This recipe shows how to spruce up the grain base: fruit, herbs, legumes and aromatics all in one meal, perfect for breakfast, lunch or dinner.

Quinoa and Mango Salad with Lemon-Ginger Dressing by jenniebgood

Serves serves 4 to 6 as a main course, 6 to 8 as a starter

Quinoa and Mango Salad

1 cup regular, red or black quinoa
2 cups water
3 mangoes
1 large red onion, halved stem to root and slivered
1 can black beans, rinsed and drained
2 cups micro greens
3 tablespoons chopped cilantro
1 to 2 avocados, halved, pitted and sliced
1 tablespoon olive oil
Salt and pepper, to taste

Lemony-Ginger Dressing

3 to 4 teaspoons lemon juice
3 to 4 tablespoons olive oil
1/2 teaspoon freshly grated ginger (or 1 tsp ground ginger)
salt and pepper, to taste 

See the full recipe (and save and print it) here.

Photo by James Ransom


Tags: wildcard, wildcard winner, mark bittman, vb6, vegan, salad, avocado, quinoa, special diets

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