Mexican Quinoa salad with Mango Mayo
Quinoa, pronounced as Keen-wah, is gluten-free, high in protein and contain sufficient amounts of all nine essential amino acids.It is high in fiber, magnesium, B vitamins, iron, calcium, vitamin E and various antioxidants. One cup of cooked quinoa weighing 185gms provides 8.14g of protein.
For this recipe, I have used two types of Quinoa: white and red. This salad is simply made with fresh cucumber, red bell pepper, onion, corn and avocado and mango mayonnaise.
You can make it in two ways: Add sautéed veggies and seasoning to cooked quinoa OR Just toss raw veggies and cooked quinoa together and season it. I have used the first method and I have used canned beans for this recipe.
How to cook Quinoa:
1 cup Quinoa (any variety)
2 cups water
Method:
- In a saucepan, bring water to boil. Rinse quinoa and add it to the boiling water.
- Reduce the heat to low, cover it with the lid and simmer until the quinoa is tender and all the liquid is absorbed, about 12 minutes. Uncover and fluff with a fork.
Veggies and Beans:
- You can use any type of veggies you like: onions, peppers, broccoli, baby corn, grated carrots, spinach and so on. You can use just canned black beans or use dry beans and cook them separately.
- Heat oil in a pan, add chopped onions, red peppers, and corn kernels and sauté them for a minute.
- Add canned beans to the veggies and add garlic powder, chipotle roasted garlic powder, salt and pepper. Add cooked quinoa and mix well.
- Remove the pan from the heat, add chopped avocados, grated carrots and chopped cucumber.
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| Mexican Quinoa Salad |
Mango Mayonnaise:
- 1/4 cup regular milk
- 1/4 cup oil
- salt to taste
- 1 tbsp vinegar
- 1/4 chopped mango slices
- 2 tsp sugar
Method:
- I used my stick mixer to make this mayo.
- Add chopped mangoes to the container and blend it to make mango puree.
- Add milk, oil, sugar, vinegar, salt and blend it for a minute or 2 until the milk thickens.
- Mango Mayo will be bit on the sweeter side. But trust me, it tastes great with this salad.
Notes:
- This is one of my favorite quick-fix dinner recipes as it is filling and easy to make.
- During travel, you can make this salad ahead of time and have it as a meal.
- Cooked quinoa can be refrigerated up to 4 days.
- Do not freeze cooked quinoa as it tends to get soggy and mushy.
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