Quinoa Mango Parsley Salad

I see a lot of quinoa-tropical-fruit-cilantro recipes floating around, and I love to eat all of them. But this week when I wanted a light quinoa meal, I didn’t have any cilantro. Instead all I had was this beautiful bunch of parsley. Cilantro and parsley are very different flavors, but I didn’t see why I couldn’t make a delicious quinoa salad with parsley. And now, post deliciousness, I am able to provide you with another great recipe for summer eating that is healthy, simple, tasty, and colorful! I love the juxtaposition of sweet mango with tangy (some might think spicy) chili powder, and the parsley just brings a bright freshness to the dish.

For those of you who have never had quinoa, it is the most amazing grain (err psuedocereal, same difference)! It is a complete protein source, having a full set of the essential amino acids, and very high in protein for a grain. It also is a good source of fiber and many other essential vitamins and minerals. I used red quinoa instead of the more common white quinoa, mainly for the color, though red quinoa is also a bit chewier.

The mango is really the highlight of this dish, with its beautiful vibrant yellow-orange color and flavorful sweetness. If you have questions on how to cut a mango, I will refer you to this post on VeganYumYum. Though that is not my favorite way to slice a mango for dicing, it will work well, and it certainly is my favorite method for eating them fresh!

Quinoa Mango Salad
2-4 servings as a side

1/2 cup red quinoa
3/4 cup water
1 mango diced
1/4 cup parsley, chopped
juice of 1/2 lemon, about 2 tbsp
1 1/2 tsp chili powder
1/4 tsp salt, to taste
pepper, to taste

Directions:
1. Cook the quinoa: bring to quinoa and water to a boil, then turn heat to low and simmer for 20 minutes until all the water is absorbed, or per package instructions. Note: the ratios for white quinoa are different (1:2 quinoa:water)
2. In a large bowl, mix together the cooked quinoa, diced mango, parsley, lemon juice, chili powder, salt, and pepper.
3. Eat warm or chilled!

Note: This dish is even better the next day!

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6 thoughts on “Quinoa Mango Parsley Salad

  1. Yay for a colorful and nutritious dish!

    While buying red quinoa at Whole Foods, I saw black quinoa for the first time. Have you tried it?

    Salba was next to quinoa on the shelf. I’m now researching what Salba is!

    • I have not tried black quinoa, but I understand it is closer in taste to red quinoa than white quinoa.
      I’m pretty sure Salba is just chia seed, but I haven’t actually cooked with chia yet! I want to though–it totally sounds like a power food. If you make something with it let Leila or I know!

      • Black quinoa is delicious! I’m excited that you found it at WF–I will have to keep my eye out, since I haven’t noticed it before. I was served black quinoa at Ten Tables in Cambridge, and it was tasty, but not very different in flavor from other varieties.

        I’m new to chia seeds/Salba too. We should try them!

  2. It turns out that David and my brother really like quinoa! I didn’t do anything fancy to it: simply boiled it with carrot coins, whole garlic cloves, and some dashes of spices, finished by adding some dried shiitake mushrooms at the end to soak up excess liquid. We might be buying black quinoa and chia seed sooner than I anticipated!

    Chia seed has several trademarked names, with each manufacturer making their own bioavailability claims.

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