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Mango Blueberry Quinoa Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 20 min
  • $
Gatheredtable
adapted fromVeggie Belly Blog

Ingredients

  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 cup fresh blueberries
  • 1/2 cup mangoes, cubed
  • 1/2 cup cucumbers, cubed
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon lemon zest
  • 1/4 cup basil, minced
  • sea salt and pepper, to taste

Directions

Prep: 1. Bring quinoa and water to boil in a small sauce pan. Reduce to simmer and let cook for 12-15 minutes. Remove from heat and let sit, covered, for 5 minutes. Transfer to serving bowl and chill until ready to serve. 2. Meanwhile, peel and cube mangoes (for tips see notes) and cucumbers. Zest and juice lemon, and mince basil. Make: 1. Whisk together all the oil, lemon juice, salt and pepper. Add the basil. 2. Toss quinoa, fruit, cumbers and dressing together, serve.

Notes

To cube a mango, place the mango on it's more narrow side and cut through the mango on either side of the long skinny pit. Take each of these pieces and score them in a grid pattern (leaving the skin intact), and then turn the skin almost inside out and cut off each of the little squares. Then cut the edges off of the pit, peel and cut into cubes.

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