Quinoa and Mango Salad with Arugula

Total Time
30 min
15 min
15 min
Quinoa was one of the most sacred foods of the ancient Incas. It was so nourishing and delicious that it was named their “mother grain.”


cooked quinoa

1 cup(s), rinsed well under running water and drained


2 cup(s)

fresh lime juice

¼ cup(s)


2 Tbsp

olive oil

1 Tbsp, extra-virgin

table salt

¾ tsp


1 large, ripe, peeled and cut into 1/2-inch cubes

sweet red pepper(s)

1 medium, seeded and diced

yellow pepper(s)

1 medium, seeded and diced

uncooked scallion(s)

4 medium, chopped

jalapeño pepper(s)

2 medium, seeded and minced (wear gloves to prevent irritation)


3 cup(s), coarsely chopped

sliced almonds

¼ cup(s)


  1. Combine the quinoa and water in a medium saucepan; bring to a boil. Reduce the heat and simmer, covered, until most of the water has been absorbed, about 10 minutes. Transfer to a large bowl and cool slightly.
  2. Meanwhile, whisk together the lime juice, honey, oil, and salt in a small bowl.
  3. Add the lime mixture to the quinoa; toss to coat. Add the mango, red and yellow bell peppers, scallions, and jalapeño peppers; toss to coat. Gently stir in the arugula. Serve at once sprinkled with the almonds. Yields 2 cups salad and 1 tablespoon almonds per serving.


Quinoa its the only grain that is a complete protein. Before cooking, be sure to rinse quinoa in a fine mesh sieve under cold water for a minute to remove the natural outer coating, which is bitter.You can make this salad ahead (omitting the arugula and almonds) and refrigerate it for up to 24 hours. Stir in the arugula and sprinkle with the almonds just before serving.

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