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Mango Mint Quinoa

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Time: 30 minutes

Serves: 8

Inspired by: Once I started making quinoa more often, I found out that it tastes good with just about anything in it. I had these ingredients in the refrigerator and threw them in and it was so good with the spicy grilled shrimp I made that night.


  • 2 cups quinoa
  • 2 ½ cups water (I always use 1 1/4 cups water for 1 cup quinoa)
  • ½ teaspoon salt and a dash of olive oil
  • 1 mango chopped in small pieces
  • 1/2 – 1 cup chopped mint leaves (typically 1 bunch of mint)
  • ½ teaspoon ground black pepper
  • ¼ cup light olive oil
  • Juice of one lime


  • Rinse quinoa in a fine mesh sieve – run under cold water until water runs clear.
  • Transfer to medium saucepan; add 2 ½ cups water, ½ teaspoon salt and dash of olive oil.
  • Bring to a boil, cover, and reduce to a simmer; cook until water is completely absorbed – about 20 minutes.
  • Transfer to a medium bowl and mango, mint and ground pepper.
  • Drizzle with lime juice and olive oil and toss until well combined.

Notes: This is good hot or at room temperature so it’s easy to make ahead for dinner parties. It’s great as a leftover and heated up the next day too.

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