Make Ahead
Quinoa & Mango Salad With Lemony-Ginger Dressing
Popular on Food52
53 Reviews
MessyBaker
June 15, 2022
Even tho I didn´t follow the recipe to a T, (missed like 2 ingredients & omitted couple steps), this salad was outstandingly delicious. I belive this salad is enjoyed more by those who like simple flavors put together for a slightly sweet, smoky, creamy, nutty and refreshing dish.
NXL
July 27, 2019
This recipe is fantastic. I was worried it would be bland, but the creamy black beans and avocado plus that little bit of ginger in the dressing made a great combo.
Suzy Q.
July 22, 2019
Thank you for this recipe. I love mangos and will try it this week. Only one thing...I'm not much of a quinoa fan and try to stay away from rice... ideas? Thank you all for,your reviews they're very helpful.
Plants-Rule
May 30, 2019
Love this recipe! Added a teaspoon of fresh turmeric to the dressing and swapped out the olive oil for tahini for an oil-free option. Love mangos and black beans!
Cheryl
June 26, 2017
Great lunch! (or dinner). I would add an additional mango next time and use lime juice instead of lemon (or 1/2 lime and 1/2 lemon). I added much more ginger--about a tablespoon. My friend just loved this.
Cheryl
March 21, 2019
This time I added the extra mango and used lime + more ginger. I liked it! Next time, some minced jalapeno (minus seeds and membrane) and possibly some red or green pepper for crunch.
Melanie J.
September 13, 2016
This is super! Been *trying to be good about prepping lunch stuff before the beginning of the week so I threw this together Sunday afternoon. Made some alterations; being a dummy I forgot to buy beans so there's that, then I DID buy basil (I was sure I read it on there somewhere), I also minced a jalapeño
and added it to the mango. Since I'm packing this for my work lunch everyday I keep everything mostly separate. In the morning I just add the quinoa, mango & jalapeño mixture, and the onions (I also throw in some black sesame seeds) to one of my bento box containers then I fill the other container with my greens. I also quadrupled the dressing b/c the initial recipe didn't seem like it was quite enough to stretch out over 4-5 lunches plus, hey-more dressing! I was also out of OO so I subbed with coconut oil, this is not really notable other than the oil keeps solidifying and I have to zap my dressing bottle in the microwave for like 10 seconds to get it fluid again. At lunch time I just grab a plate from the office kitchen then plop the greens & herbs on the bottom and top with the quinoa/fruit mixture along with the avocado and dressing and voila! Healthy and delicious!
One additional note, while being super healthy and delicious, I did not feel like this was the fastest thing to throw together, just fyi.
and added it to the mango. Since I'm packing this for my work lunch everyday I keep everything mostly separate. In the morning I just add the quinoa, mango & jalapeño mixture, and the onions (I also throw in some black sesame seeds) to one of my bento box containers then I fill the other container with my greens. I also quadrupled the dressing b/c the initial recipe didn't seem like it was quite enough to stretch out over 4-5 lunches plus, hey-more dressing! I was also out of OO so I subbed with coconut oil, this is not really notable other than the oil keeps solidifying and I have to zap my dressing bottle in the microwave for like 10 seconds to get it fluid again. At lunch time I just grab a plate from the office kitchen then plop the greens & herbs on the bottom and top with the quinoa/fruit mixture along with the avocado and dressing and voila! Healthy and delicious!
One additional note, while being super healthy and delicious, I did not feel like this was the fastest thing to throw together, just fyi.
macfadden
July 30, 2016
This was great. I did toss everything together at the end rather than making layers as suggested, because I thought this might distribute the dressing better, but made no substitutions. Tasty stuff!
Transcendancing
January 15, 2016
Really enjoyed this! I had to swap out black beans for chickpeas but it worked really well. Also added a small chilli to the dressing which was a nice zing. Mangoes are in season here at the moment so this felt so decadent, and yet light and healthy!
Hannah M.
December 5, 2015
Delicious! Made it with lambs lettuce, persimmons, pickled spring onion, and with lemongrass and ginger in the dressing. Also left out the beans. Is it still the same salad? Probably not. Is it still delicious? ABSOLUTELY :)
Sierra S.
August 3, 2015
So delicious!! I subbed microgreens with ribbons of kale for an extra health boost! Really wonderful flavors!
Kaede S.
July 13, 2014
We made this recently and we thought it was lovely. We couldn't find good mangoes and substituted nectarines. It was perfect and when assembled,it looked beautiful!
Towles
March 27, 2014
This was so delicious. I served roasted salmon on the side and there were no leftovers! Yum!
Kelly D.
December 13, 2013
Made this for dinner last night. Fantastic! Love the bold flavors and colors. Makes a beautiful plate and tastes so wholesome! Definitely making this again. Thanks for the recipe!
Kay M.
July 23, 2013
Just learned of greatness of mango...loved it, and am very anxious to prepare this!!
Vstarr71
July 9, 2013
Yum! Had this as a light dinner last night! Topped it with a few large shrimp! Perfect summer dinner! Thank you:))
jenniebgood
March 19, 2014
Vstarr71 and Aura - I love the idea of shrimp - it sounds perfect for a summer meal!
SuzanneRobin
July 8, 2013
So delicious! Given the 90+ degree heat in NYC this week, I decided to add a few tablespoons of finely diced raw red onion to spare my apartment the heat of my oven! So summery, healthy, and yummy!
devorah13
July 7, 2013
what is the oven for? I read the recipe a few times and dont see
any reason for it?
any reason for it?
jenniebgood
July 1, 2013
Thank you Dina Moore-Tzouris and JanetFL for catching my error- I just edited the recipe to include instructions for cooking the quinoa
jenniebgood
July 1, 2013
Thank you James for your photo! It does the recipe way better justice than mine!
culture_connoisseur
June 30, 2013
What a great salad! Perfect for this summer heart. Making this tonight without the black beans, but adding raw ahi tossed in the dressing.
mildred
June 27, 2013
oven 400 degrees?????
jenniebgood
July 1, 2013
Yes - 400 degrees. I like my onions browned nicely. Oven temperatures can vary, so if this seems too hot for your oven, please feel free to adjust the temp. as necessary.
Dina M.
June 26, 2013
do you cook the quinoa?
I'm assuming that's what the water is for?
I'm assuming that's what the water is for?
JanetFL
June 26, 2013
Hopefully the author will see this but in the meantime...The basic way to cook 1 cup quinoa is in 2 cups water. Place quinoa and water in a saucepan and bring to a boil. Reduce heat to simmer, cover and cook until water is absorbed (about 15 minutes). Sounds like a great recipe!
jenniebgood
July 1, 2013
Thank you Janet! I saw this mistake so long ago and thought I had edited the recipe to correct this - my apologies! Trying again....
Oops! W.
May 24, 2012
Hi Jenniebgood - I just wanted to congratulate you on your community pick and thank you for your very thoughtful testing comments!
krusher
May 21, 2012
What sized can of black beans and in brine or salted? One of the frustrations of living down under is that our seasons are the opposite of yours. No mangoes in town naturally as we head into winter and none have been flown in from Asia (thankfully for all sort of ideological reasons). Adaptation being the name of the game I am opting for pears instead. Should be fine. I'll let you know how it goes.
jenniebgood
May 23, 2012
Thanks for your note below - Please let me know how it turns out for you!
I use a standard size can of black beans, which here in the US is usually between 15-16 ounces I believe. I use the 365/Whole Foods brand - I don't think they offer an option between salted/unsalted. I like foods with the least amount of processing/additives so I would say if you have the option, go with unsalted/unbrined. I hope you enjoy the salad!
I use a standard size can of black beans, which here in the US is usually between 15-16 ounces I believe. I use the 365/Whole Foods brand - I don't think they offer an option between salted/unsalted. I like foods with the least amount of processing/additives so I would say if you have the option, go with unsalted/unbrined. I hope you enjoy the salad!
krusher
May 21, 2012
After reading boulangere's blog entry about your recipe, I am making this wonderful salad tonight for dinner to share with my darling daughter who plans to drop in with the Downton Abbey Christmas special DVD that hasn't been shown in Australia on TV yet. Perfect food in a wide round bowl.
boulangere
May 21, 2012
This was so incredibly great, jenniebgood, that I wrote a blog post about it: http://wp.me/27pPl
jenniebgood
May 23, 2012
Oh my gosh boulangere I'm so thrilled and touched - thank you! I have to admit I was a little intimidated when I saw one of the most prolific contributors to this site (and a 3-time finalist!) was testing my recipe! I play around with it a lot and I was keeping my fingers crossed it was one of the better versions. I'm honored that you featured it on your website. I love your version of making it more of a composed salad. It's so pretty with the red cabbage! Thank you again!
boulangere
May 24, 2012
Congratulations on earning a CP. Most well-deserved for this fantastic salad!
jenniebgood
May 17, 2012
Congratulations Boulangere on making it to the finals!! And thank you so much for offering to test this one. Please do let me know how you like it!
boulangere
May 17, 2012
I love your description of the TJ's salsa. I would have eaten it straight from the jar, too. I'm thrilled I was able to claim this for a CP test!
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