Sometimes nothing is more inviting for lunch in the summer than a fresh, colorful, and juicy salad. With fresh vine-ripe tomatoes, mango, chives (freshly cut from our garden), and cilantro, you can easily make this mango quinoa salad in 25 minutes.
Quinoa is a very versatile ingredient found in many gluten-free recipes. I have shared many of our favorite quinoa recipes on this blog, such as hot quinoa cereal for breakfast, Swiss chard lentil quinoa burger for babies/toddlers, roasted zucchini and quinoa salad bowl, and quinoa pancakes.
Quinoa has a unique nutty flavor by itself. When it comes to salads, quinoa can absorb all the flavors from the dressing, complimenting the nutty flavor. Not only do I like how nicely it absorbs the flavor, but also its light fluffy texture. Unlike most gluten-free pasta salads, quinoa stays moist and fluffy even after refrigeration, as opposed to being stiff like corn or brown rice pastas.
When I was growing up, my mom’s fresh tomato salad would always mark the beginning of summer for me. Red, fresh, juicy, sweet, and tangy is what I love about fresh tomatoes. With the addition of some mango cubes to the salad recipe, the outcome is both elegant in looks and fresh and juicy in taste.
I really enjoy having raised bed garden boxes in our yard that my husband built last year. It’s so nice to be able to step out into our yard and cut fresh vegetables and herbs for our meal every day, such as the chives I used in this recipe. They add a little hint of garlic flavor to the salad.
Do you need to bring a gluten-free/vegan dish to a summer barbecue party?
This fresh tomato mango quinoa salad recipe will be a great addition to the party. Better yet, you can prepare it ahead of time and keep it refrigerated until you need it.
- 1-½ cup raw quinoa, well rinsed and drained
- 3 cups water
- 2 vine-ripe tomatoes
- 1 large mango
- 1 cup chopped cilantro
- ¼ cup chopped chives
- ¼ cup lemon juice (fresh squeezed preferred)
- 2 tbs extra-virgin olive oil
- 1 tbs whole mustard seeds
- 1 tsp salt
- ¼ tsp black pepper
- ½ tbs agava nectar
- Add well-rinsed and drained quinoa in saucepan with water. Heat saucepan over high heat and bring water to a boil. Reduce heat to low, cover and simmer for 15 minutes.
- The cooked quinoa will be a little bit watery. Pour it over a fine-mesh strainer and drain the excess water if necessary. Transfer quinoa back to saucepan and let it rest and cool for 10 minutes.
- Toss all salad ingredients together gently in a mixing bowl. Mix all dressing ingredients in a small mixing bowl. Gently add dressing into salad before serving. It can be refrigerated up to 3 days.