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
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
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!
Best Potluck Recipes
Did You Make This Mango Edamame Quinoa Salad?
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- Rinse the quinoa to remove the glycoside residue. This reduces the bitter taste.
- In medium size pot over high heat, bring the rinsed quinoa and broth to a rolling boil.
- Reduce to simmer, cover with a lid and leave it alone for at least 20 minutes.
- Meanwhile, prep the remaining ingredients. Drain beans, peel and slice mango and onion.
- 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.
- Store covered in refrigerator for up to one week.
dairy, egg, oil, and gluten free, vegan
Organic White Quinoa, 16 Ounce
Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium
Black Beans No Salt Added, 15 Ounce
Marcona Blanched Almonds, 8 Ounce
Spicy World Sumac 7oz - (Ground Sumak)
Terrasoul Superfoods Himalayan Pink Salt, 2.5 Pounds (Extra-Fine)
Glass Meal Prep Food Storage Containers with Lids [4-Pack]
Pyrex Glass Mixing Bowl Set (3-Piece)
Silicone Whisk Spatula Spoonula Brush Set of 6 - Red
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Serving Size:1/2 cup
Amount Per Serving:Calories: 75 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 165mg Carbohydrates: 9g Fiber: 6g Sugar: 5g Protein: 6g
Kristina 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…
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