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- 1 cup quinoa, rinsed - 2 cups water - 1 ripe mango, diced - 1 red bell pepper, finely chopped - 1 small cucumber, diced - 1/4 cup red onion, finely chopped - 1 jalapeño, deseeded and minced - 1/4 cup fresh cilantro, chopped - 3 tablespoons lime juice - 2 tablespoons olive oil - Salt and pepper to taste - 1/2 teaspoon cumin This salad is fresh and easy to make. Each ingredient adds flavor and nutrition. Quinoa is a great base. It is high in protein and gluten-free. Mango brings a sweet and juicy taste. The jalapeño adds heat to the dish. Fresh cilantro gives it a bright flavor. Lime juice and olive oil create a zesty dressing. Each serving has about 200 calories. It gives you 7 grams of protein and 5 grams of fiber. You also get healthy fats from the olive oil. This salad is low in saturated fat and has no cholesterol. It is packed with vitamins and minerals, making it a healthy choice. You can easily swap ingredients if needed. Try using brown rice instead of quinoa for a different texture. If you don't have mango, peaches or pineapple work well. For a milder flavor, leave out the jalapeño. You can also use parsley instead of cilantro if you prefer. These substitutions keep the dish fun and fresh. For the dressing, lemon juice can replace lime juice. For detailed cooking steps and tips, check the Full Recipe. To cook the quinoa, start by measuring 1 cup of rinsed quinoa. Place it in a medium saucepan. Add 2 cups of water and a pinch of salt. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. The quinoa is done when all the water is absorbed. It should look fluffy. Remove it from heat and let it cool in the pot. While the quinoa is cooking, prepare the dressing. In a small bowl, whisk together 3 tablespoons of lime juice and 2 tablespoons of olive oil. Add 1/2 teaspoon of cumin, and season with salt and pepper. Mix well until all ingredients blend. This dressing adds a zesty kick to the salad. Once the quinoa has cooled, it’s time to combine everything. In a large mixing bowl, add the cooled quinoa. Then, toss in 1 diced ripe mango, 1 finely chopped red bell pepper, 1 diced cucumber, and 1/4 cup of finely chopped red onion. For some heat, add 1 minced jalapeño. Finally, mix in 1/4 cup of chopped fresh cilantro. Pour the dressing over this colorful mix. Gently toss everything until well combined. Let the salad rest for about 10-15 minutes. This helps the flavors blend. Serve your Spicy Mango Quinoa Salad cold or at room temperature. You can find the Full Recipe for more details! To make your Spicy Mango Quinoa Salad pop, use fresh herbs. Cilantro adds a bright taste. You can also add a pinch of cumin for depth. Don’t forget to season with salt and pepper. Taste as you go. This helps you find the right balance. Cooking quinoa is simple. Rinse it well to remove bitter saponins. Use two cups of water for each cup of quinoa. Bring the water to a boil, then lower the heat. Cover it and let it simmer for about 15 minutes. Once done, fluff it with a fork. This keeps it light and airy. Presentation matters! Serve your salad in a big bowl or on individual plates. Top it with extra cilantro for color. Add lime slices for a fresh look. This makes the salad more inviting. It also adds a hint of zest when served. For the full recipe, check the link above. {{image_2}} You can boost the protein in your salad easily. Adding grilled chicken gives a nice taste. Just chop it into bite-sized pieces and mix it in. For a vegetarian option, use cubed tofu. Make sure to press the tofu to remove excess water. This helps it soak up flavors better. You can also try chickpeas for a hearty option. They add protein and a different texture. Mixing in different fruits and veggies can change the flavor. Try adding diced pineapple for a sweet twist. You can also use avocado for creaminess. Bell peppers come in many colors. You can switch them up for more fun. Cherry tomatoes can add a burst of freshness, too. Don't be afraid to try seasonal fruits like peaches or berries. If you like heat, add more jalapeños. You can also try serrano peppers for a kick. Another great option is to mix in some crushed red pepper flakes. This adds heat without changing the salad's texture. For a different flavor, use spicy chili oil in the dressing. Adjust the spice to your taste, and enjoy the heat! For the full recipe, check out the Spicy Mango Quinoa Salad. To keep your spicy mango quinoa salad fresh, store it in an airtight container. This helps avoid any moisture loss and keeps the flavors intact. Make sure to refrigerate it right after you finish your meal. The salad tastes best within a few days. If you notice any excess liquid, simply drain it off before eating. Freezing this salad is easy but not always ideal. The texture of fresh mango and cucumber changes after freezing. If you still want to freeze it, place the salad in a freezer-safe container. Leave some space for expansion. When ready to eat, let it thaw in the fridge overnight. Then, mix it well to bring back some freshness. When stored properly in the fridge, the spicy mango quinoa salad lasts for about 3 to 5 days. After that, the ingredients may start to lose their crunch and flavor. Always check for any signs of spoilage before eating. If it looks or smells off, it’s best to toss it out. The goal is to enjoy the salad while it’s fresh and tasty. For the full recipe, check the section above. Yes, you can make this salad ahead of time. The flavors blend well when it sits. I suggest making it a few hours in advance. Keep it in the fridge until you are ready to serve. This salad tastes even better after chilling. This salad is packed with nutrients. Quinoa is high in protein and fiber. Mango adds vitamins A and C. Bell peppers boost your immune system. The healthy fats from olive oil are good for your heart. Plus, it’s low in calories and gluten-free. Eating this salad can help you feel full and satisfied. To adjust the spice level, you can play with the jalapeño. Use less if you want it milder. For more heat, add extra jalapeño or a pinch of cayenne pepper. You can also include hot sauce in the dressing. Taste as you go to get your perfect heat level. Yes, quinoa is naturally gluten-free. It is a great choice for people with gluten intolerance or celiac disease. Always check the package to ensure there are no added gluten ingredients. Quinoa serves as a healthy, gluten-free grain in many dishes. The Spicy Mango Quinoa Salad blends fresh ingredients and vibrant flavors in one dish. We explored key ingredients, how to prepare them, and optional twists to suit your taste. Remember, you can also adjust the spice level or add proteins for a heartier meal. Store leftovers well for future enjoyment. With this guide, you can create a tasty salad that is healthy and fun. Enjoy making it your own!

Spicy Mango Quinoa Salad

Dive into the delicious world of flavors with this Spicy Mango Quinoa Salad! Perfectly fluffy quinoa meets juicy mango, crunchy veggies, and a zesty dressing that will tantalize your taste buds. This vibrant salad is not only refreshing but also a healthy option for any meal. Ready in just 30 minutes, it's ideal for lunch or a side dish at your next gathering. Click through to explore the full recipe and impress your guests today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water

1 ripe mango, diced

1 red bell pepper, finely chopped

1 small cucumber, diced

1/4 cup red onion, finely chopped

1 jalapeño, deseeded and minced

1/4 cup fresh cilantro, chopped

3 tablespoons lime juice

2 tablespoons olive oil

Salt and pepper to taste

1/2 teaspoon cumin (for added depth)

Instructions
 

In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and let simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.

    While the quinoa cooks, prepare the dressing. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.

      In a large mixing bowl, combine the cooled quinoa, diced mango, red bell pepper, cucumber, red onion, jalapeño, and chopped cilantro.

        Pour the dressing over the quinoa mixture and gently toss to combine, ensuring everything is evenly coated.

          Taste and adjust seasoning if necessary. Let the salad sit for about 10-15 minutes for the flavors to meld together.

            Serve cold or at room temperature.

              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

                - Presentation Tips: Serve the salad in a large bowl or individual plates, garnished with extra cilantro and slices of lime for a fresh touch.