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Home » Dinner » Mango Edamame Quinoa Salad

Mango Edamame Quinoa Salad

Last Updated June 29, 2020. Originally Posted May 31, 2019 By Kristina Sloggett 66 Comments

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fresh and vibrant, this vegan gluten free Mango Edamame Quinoa Salad brings protein and fresh flavor. a great meal prep recipe and the best potluck recipe!

recipe originally published June 16, 2011

 

Mango Black Bean Quinoa Salad is the best potluck recipe. in a serving bowl with half a cubed avocado and a squeezed slice of lemon on top. the other half of avocado and a small bowl of almonds in background.

Quinoa Salad

When the weather is warm, all I want are light dishes and fresh flavors.

This Mango Black Bean Quinoa Salad has these summer cravings covered. Brimming with several sources of protein, it can also be lunch or dinner!

We enjoy this salad often, any time of year. It is a bright and colorful favorite that is flavorful and filling. My favorite salty marcona almonds bring a great crunch, and that red onion blends perfectly with the sweet mango. Each time I make this I am in bliss over the zesty layers!

This really is the best potluck recipe. A great dish for a game day spread, a summer BBQ, even brunch. This one is also a great meal prep recipe – I make a big batch on meal prep days to enjoy all week long. 

We love having this as an easy answer to lunch or dinner.

Mango Quinoa Salad Nutritional Benefits

In addition to being flavorful and filling, Mango Quinoa Salad has all sorts of healthy goodness:

  • high protein (beans, edamame, and quinoa)
  • high fiber (beans, edamame, and quinoa)
  • low glycemic (edamame and quinoa)
  • cholesterol free
  • rich in all nine amino acids (quinoa)
  • rich in vitamins and minerals
  • antioxidant rich (quercetin from onion)
  • anti inflammatory

 

great meal prep recipe - Mango Quinoa Salad in a bowl, topped with cubed avocado and a lemon slice. light blue cloth napkin under bowl.

What is Sumac

Sumac is a bright tangy spice, the ground berries from the Sumac shrub. Lemony is how sumac is often described – I agree, but the flavor is mild, less acidic than lemon. It just levels up all the flavors in this quinoa salad.

Sumac is great on avocado toast, my afternoon snack of apple slices, popcorn, and even cocktails!

Our Cauliflower Cashew Confetti Salad recipe also uses sumac. In this Mango Quinoa Salad, sumac is a great finishing flavor – amps up the bright factor!  

meal prep recipe - Mango Edamame Salad with cubed avocado on top. photo shows three quarters of the bowl, blurred background has a small bowl of almonds and another half avocado.

 

Best Potluck Recipes

  • Lemon Piccata Potato Salad
  • Vegan Buffalo Wing Salad
  • Sweet Vidalia Onion Salad
  • Lemony Brussels and Kale Chiffonade
  • Hearty Nourishing Greens Salad
  • Cauliflower Cashew Confetti Salad
  • Vegan Cranberry Chicken Salad
  • Retro Jello Salad
  • Hawaiian Mac Salad

 

best potluck recipe and great meal prep recipe - overhead view of Mango Edamame Quinoa Salad in a serving bowl with cubed avocado and a squeezed lemon slice, light blue cloth napkin underneath bowl. a small bowl of marcona almonds and the other half of avocado is next to the bowl.

 

 

Did You Make This Mango Edamame Quinoa Salad? 

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Yield: 6 cups

Mango Edamame Quinoa Salad

Mango Black Bean Salad in a bowl with squeezed lemon and cubed avocado

a great meal prep recipe and the best potluck recipe, this vegan gluten free salad brings protein and fresh flavor.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 cup quinoa
  • 1 1/2 cups vegetable broth or water
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 1/2 cups cooked edamame
  • 1 large mango, peeled and diced
  • ½ red onion, peeled and minced
  • 1/2 cup marcona almonds
  • 1 teaspoon ground sumac
  • 1/2 teaspoon Himalayan salt

Instructions

  1. Rinse the quinoa to remove the glycoside residue. This reduces the bitter taste.
  2. In medium size pot over high heat, bring the rinsed quinoa and broth to a rolling boil.
  3. Reduce to simmer, cover with a lid and leave it alone for at least 20 minutes.
  4. Meanwhile, prep the remaining ingredients. Drain beans, peel and slice mango and onion.
  5. Once quinoa is fully cooked and cooled a bit, transfer to large serving bowl or storage container with a lid. Add the beans, edamame, mango, onion, marcona almonds, sumac, and salt. Stir to combine completely.
  6. Store covered in refrigerator for up to one week.

Notes

dairy, egg, oil, and gluten free, vegan


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Organic White Quinoa
    Organic White Quinoa
  • Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium
    Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium
  • Black Beans No Salt Added, 15 Ounce
    Black Beans No Salt Added, 15 Ounce
  • Marcona Blanched Almonds, 8 Ounce
    Marcona Blanched Almonds, 8 Ounce
  • Spicy World Sumac 7oz - (Ground Sumak)
    Spicy World Sumac 7oz - (Ground Sumak)
  • Himalayan Pink Salt, 2.5 Pounds
    Himalayan Pink Salt, 2.5 Pounds
  • Glass Meal Prep with Lids
    Glass Meal Prep with Lids
  • Glass Mixing Bowl Set
    Glass Mixing Bowl Set
  • Spatula Whisk Set of 6
    Spatula Whisk Set of 6

Nutrition Information:

Yield:

12

Serving Size:

1/2 cup

Amount Per Serving: Calories: 75Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 165mgCarbohydrates: 9gFiber: 6gSugar: 5gProtein: 6g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

© Kristina Sloggett
Cuisine: American / Category: Dinner

 

about Kristina:

spabettieKristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more…

 

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

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Filed Under: Dinner, Game Day, Gluten Free, Meal Prep, Meatless Monday, Oil Free!, Reader Favorites, recipes, Side Dish, Vegan

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Comments

  1. Jackson says

    February 15, 2012 at 3:05 pm

    my new favorite salad! this time of year I used frozen stuff, but it still tastes fresh like summer!

    Reply
    • spabettie says

      February 17, 2012 at 1:46 pm

      I know, this is generally a summer salad so I can make it fresh, but it is still SO good even with the frozen, right? I do that in the winter too… happy you like it!

      Reply
  2. Donna says

    December 30, 2011 at 10:33 pm

    now this is a salad I can get on board with – I bet it DOES taste like summer!! thanks for a recipe, I can’t wait to make this.

    Reply
  3. Edith says

    December 4, 2011 at 3:31 pm

    it is summertime here, and this salad looks like it will be a perfect lunch! gorgeous colors!

    Reply
  4. Mike says

    July 8, 2011 at 7:07 am

    This recipe looks unbelievable, I’m gonna try it really soon.
    I recently wrote an article on the health benefits of quinoa, check it out.
    http://www.theironyou.com/2011/03/more-on-quinoa.html

    Peace

    Mike @TheIronYou

    Reply
  5. Michele @ Healthy Cultivations says

    June 25, 2011 at 4:25 pm

    This salad looks WONDERFUL… even better than something I’d pay $8.99 per pound for at WF. 🙂

    Reply
    • spabettie says

      June 25, 2011 at 8:14 pm

      oh, wow, Michele, now THAT is a compliment – thank you! 😀

      Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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