I first bought this salad from my local fine grocer years ago for an event that we were hosting, and I liked it so much that I immediately asked for the recipe. It’s been tucked away in my “pending” file ever since. I finally made it again recently, and it was every bit as good as I remembered.
Quinoa may have had its moment as a trend, but here it adds exactly the right touch, a light crunch, a subtle nuttiness, and a lovely contrast to the sweet mango and savoury Hoisin‑Glazed Salmon that I pared it with. It’s a refreshing, vibrant dish that feels both familiar and new, and I’m so glad I brought it back into rotation.
Ingredients
Salad
- 1 cup uncooked quinoa cooked according to package directions
- 1 cup each of red and green or yellow bell peppers
- 2 stalks green onions (scallions) sliced
- 1 cup pecans chopped
- 1 fresh mango peeled
- 3-4 sprigs cilantro chopped
Dressing
- 1 600 g bag of frozen mango
- 1/4 cup rice vinegar (seasoned)
- 1 cup diced mango
- 1/3 cup olive oil
- kosher salt and ground black pepper
Instructions
Gather all ingredients before starting the recipe.
- Cook 1 cup uncooked quinoa according to package directions and cool to room temperature.
- Dice 1 cup each of red and green or yellow bell peppers and 2 stalks green onions (scallions) and rough chop 1 cup pecans and transfer to a medium sized mixing bowl.
- Peel and dice 1 fresh mango peeled.
- Combine vegetables, pecans and mango with cooled quinoa.
Dressing
- Combine all dressing ingredients in a blender and blend until the contents form a smooth puré.
Assembly
- Combine cooled quinoa with chopped vegetables and fruit, add dressing a little at a time and gently fold until well combined but not soggy. Top with fresh chopped mango and chopped cilantro and serve.
