Grilled Mango Cilantro Quinoa Salad (Printable Version)
Smoky grilled mango with quinoa, crisp vegetables and cilantro tossed in a lime-cumin vinaigrette for a light dish.
# What You'll Need:
→ Produce
01 - 2 ripe mangoes, peeled, pitted, and cut into thick slices
02 - 1 red bell pepper, diced
03 - 1 cucumber, diced
04 - 1 small red onion, finely chopped
05 - 1 cup cherry tomatoes, halved
06 - 1/2 cup fresh cilantro leaves, chopped
07 - 2 tablespoons fresh mint leaves, chopped (optional)
→ Grains
08 - 1 cup quinoa, rinsed
09 - 2 cups water or vegetable broth
→ Dressing
10 - 3 tablespoons olive oil
11 - Juice of 2 limes
12 - 1 tablespoon maple syrup or honey
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon chili flakes (optional)
15 - Salt and black pepper, to taste
# How To Make:
01 - In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a rolling boil over medium-high heat, then reduce to a gentle simmer. Cover tightly and cook for 15 minutes until all liquid is fully absorbed. Remove from heat and let the quinoa rest, still covered, for 5 minutes. Fluff with a fork and spread on a sheet pan to cool to room temperature.
02 - Preheat a grill or grill pan over medium-high heat until thoroughly hot. Lightly brush the mango slices with olive oil on both sides. Place slices directly on the grill grates and cook for 2 to 3 minutes per side until distinct char marks appear and the fruit begins to caramelize. Transfer to a plate, allow to cool, then cut into bite-sized cubes.
03 - In a small mixing bowl, vigorously whisk together the olive oil, fresh lime juice, maple syrup or honey, ground cumin, chili flakes, salt, and black pepper until the dressing is fully emulsified and smooth. Taste and adjust seasoning as desired.
04 - In a large mixing bowl, combine the cooled quinoa, grilled mango cubes, diced red bell pepper, diced cucumber, finely chopped red onion, halved cherry tomatoes, chopped cilantro, and mint if using. Toss gently to distribute all components evenly.
05 - Pour the prepared citrus dressing over the assembled salad and fold gently with a large spoon or spatula until every ingredient is evenly coated. Taste once more and adjust salt, pepper, or lime juice as needed.
06 - Serve the salad immediately at room temperature, or cover and refrigerate for 30 minutes to allow the flavors to fully develop and meld together before serving.
# Expert Advice:
01 -
- The grilled mango transforms an ordinary grain salad into something people genuinely talk about after the party ends.
- It comes together in forty minutes with no fussy techniques, making it the most reliable potluck contribution you will ever have in your back pocket.
02 -
- Wet quinoa is the enemy of a good grain salad so spread it out and let it cool completely before assembling or the dressing will slide right off.
- Do not move the mango too soon on the grill because patience is what creates those beautiful char marks and concentrated sweetness.
03 -
- Cook the quinoa in vegetable broth instead of water because that single swap adds more flavor than any amount of dressing ever could.
- Make a double batch of the dressing and keep it in a jar in the refrigerator for quick salads throughout the week.