Grilled Mango Basil Quinoa (Printable Version)
Smoky grilled mango, fluffy quinoa, basil and crisp veggies tossed in zesty lime vinaigrette; topped with toasted seeds.
# What You'll Need:
→ Grains
01 - 1 cup uncooked quinoa
02 - 2 cups water or vegetable broth
→ Produce
03 - 2 ripe mangoes, peeled, pitted, and sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 small red bell pepper, diced
06 - 1/2 small red onion, finely chopped
07 - 1/2 cup fresh basil leaves, torn
08 - 1/4 cup fresh cilantro or parsley, chopped
09 - 1 small cucumber, diced
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lime juice
12 - 1 teaspoon honey or maple syrup
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
15 - 1/4 teaspoon chili flakes
→ Garnish
16 - 1/4 cup toasted pumpkin seeds or sunflower seeds
# How To Make:
01 - Rinse quinoa thoroughly with cold water. In a medium saucepan, combine quinoa with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork and allow to cool to room temperature.
02 - Preheat a grill or grill pan over medium-high heat while the quinoa is cooking.
03 - Brush mango slices lightly with olive oil. Place on the grill for 2 to 3 minutes per side until grill marks form and the fruit is slightly caramelized. Remove from heat, cool briefly, and dice into bite-sized pieces.
04 - In a large mixing bowl, combine the cooled quinoa, grilled mango, cherry tomatoes, red bell pepper, cucumber, red onion, basil, and cilantro or parsley if using.
05 - In a small bowl or jar, whisk together extra-virgin olive oil, fresh lime juice, honey or maple syrup, sea salt, black pepper, and chili flakes if desired.
06 - Pour dressing over the salad mixture and toss gently until evenly coated.
07 - Sprinkle toasted pumpkin seeds or sunflower seeds over the salad just before serving.
# Expert Advice:
01 -
- This salad is a perfect secret weapon for brightening up lunch on a hot day.
- The simple ingredients come alive together, and leftovers actually taste better the next day.
02 -
- Grilling the mango too long makes it mushy and tricky to dice, so keep an eye on it and use tongs to flip gently.
- I learned that assembling the salad while quinoa is still warm slightly wilts the herbs, stealing that fresh snap — always cool everything first.
03 -
- If you accidentally overcook your quinoa, spread it on a tray to cool quickly and prevent clumping.
- Letting the mango cool fully before dicing keeps the salad clean and vibrant, not mushy.