Grilled Mango Chili Quinoa Salad (Printable Version)
Smoky grilled mango meets fluffy quinoa in this vibrant summer bowl with crisp vegetables and spicy lime dressing.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Fruits & Vegetables
03 - 2 ripe mangoes, peeled, pitted, and sliced into thick wedges
04 - 1 red bell pepper, diced
05 - 1 small cucumber, diced
06 - 1/4 red onion, finely chopped
07 - 1/4 cup fresh cilantro, chopped
08 - 2 scallions, thinly sliced
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp freshly squeezed lime juice
11 - 1 tbsp maple syrup or agave nectar
12 - 1–2 fresh red chilies, finely chopped
13 - 1/2 tsp ground cumin
14 - 1/2 tsp sea salt
15 - Freshly ground black pepper, to taste
→ Garnish
16 - 1/4 cup roasted cashews or pumpkin seeds
# How To Make:
01 - Combine quinoa and water (or broth) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat and fluff with a fork. Allow to cool while preparing remaining ingredients.
02 - Preheat grill or grill pan over medium-high heat. Lightly brush mango wedges with olive oil. Grill for 2–3 minutes per side until distinct char marks appear and fruit begins to caramelize. Remove from heat, let cool briefly, then dice into bite-sized pieces.
03 - In a large mixing bowl, add cooled quinoa, grilled mango, red bell pepper, cucumber, red onion, cilantro, and scallions. Toss gently to distribute ingredients evenly.
04 - In a small bowl, whisk together olive oil, lime juice, maple syrup, minced chilies, ground cumin, sea salt, and black pepper until emulsified and smooth.
05 - Pour dressing over salad mixture and toss gently to coat all ingredients. Taste and adjust salt, pepper, or chili heat as desired. Sprinkle roasted cashews or pumpkin seeds on top before serving.
06 - Serve chilled or at room temperature. Salad can be made ahead and refrigerated for up to 2 days; add garnish just before serving.
# Expert Advice:
01 -
- The way smoky grilled mango hits bright lime and spicy heat creates this ridiculously addictive flavor combination you will crave on repeat
- It keeps beautifully for days, meaning you have lunch ready to grab without any morning fuss
02 -
- Room temperature quinoa absorbs dressing better than cold, so do not rush the cooling step or your salad will taste watery
- Grilling fruit might feel weird but those charred caramelized spots are where all the magic lives
03 -
- Take those extra 30 seconds to toast your cumin in a dry pan, the earthy bloom it creates makes a noticeable difference
- If your mango is not quite ripe enough, toss the wedges in a little maple syrup before grilling to help them caramelize