This Cucumber Tomato Mango Quinoa Salad is gluten-free, soy-free, and dairy-free, yet still packed with nutrition. A great, refreshing side dish fit for any family and friends gathering!
I usually use quinoa in hot dishes. Until now.
My last day at my old job, my coworkers threw me a going away party. It was pot-luck style filled with lots of yummy food – a great way to send off a dietitian. One dish in particular caught my taste buds by surprise – a quinoa salad. I ate some, then ate some more. Then I asked for the recipe.
My coworker who made it told me she just kind of threw it together out of things she had at her house. Sounds like my kind of cook! 😉 She was kind enough to give me a list of the ingredients she used. I took those ingredients and ran with ’em. This is my recreation of her recipe.
I made it for a family party earlier this week, knowing there are some food intolerances to accommodate. It is gluten-free, soy-free and dairy-free. But don’t think it is free of everything! This salad packs of punch of nutrition. It boasts nutrients such as vitamin C, iron, maganese, protein and fiber, just to name a few. The cucumber and tomato give it that refreshing quality while the mango offers just the right amount of sweetness – a perfect blend of flavors.
Make this Cucumber Tomato Mango Quinoa Salad for your next family gathering Share on XI cooked my quinoa the night before and let it chill in the refrigerator overnight, then made the rest of the salad in the morning. You don’t have to chill it overnight, but you do need the quinoa to be completely cool before adding it to the rest of the ingredients. You can then chill the salad all together afterwards, if desired. Giving the salad some time to sit (in the fridge) before serving is ideal so the flavors of the dressing mix have time blend with the other ingredients – making for a more rounded flavor profile.
This quinoa salad is a perfect side dish for pot-luck parties or other family and/or friend gatherings. Everyone will then be asking YOU for the recipe. 🙂
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Cucumber Tomato Mango Quinoa Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Salad
- Method: no bake
- Cuisine: American
Description
This Cucumber Tomato Mango Quinoa Salad is gluten-free, soy-free, and dairy-free, yet still packed with nutrition. A great, refreshing side dish fit for any family and friends gathering!
Ingredients
- 1 cup uncooked (dry) quinoa
- 2 cups water
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- 1 garlic clove, minced
- pinch brown sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large cucumber, chopped
- 3 medium tomatoes, chopped
- 1/2 small red onion, diced
- 1 mango, peeled and chopped
Instructions
- Combine quinoa and water in a medium saucepan over high heat until boiling. Once boiling, reduce heat to a simmer and cover, about 15 minutes or until all the liquid is absorbed. Remove from heat and let cool completely.
- Meanwhile, in a small bowl, whisk together the olive oil and balsamic vinegar. Whisk in the minced garlic, brown sugar, cumin, salt and pepper until completely combined. Set aside.
- Wash and chop the cucumber and tomatoes, dice the onion and peel and chop the mango. Place in a medium-large bowl and stir to combine. Once the quinoa is completely cooled, add it to the bowl; stir well.
- Add in the balsamic dressing mix and stir so the dressing is equally incorporated throughout the salad. Adjust seasonings – salt and pepper – as desired. Serve chilled.
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