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 Edamame 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
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.
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
Lemony Brussels and Kale Chiffonade
Hearty Nourishing Greens Salad
Cauliflower Cashew Confetti Salad
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Mango Edamame Quinoa Salad
a great meal prep recipe and the best potluck recipe, this vegan gluten free salad brings protein and fresh flavor.
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
- 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.
Notes
dairy, egg, oil, and gluten free, vegan
Recommended Products
-
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]](https://www.spabettie.com/wp-content/uploads/2019/04/81XJmahnD7L._SY355_-200x200.jpg)
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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Nutrition Information:
Yield:
12Serving Size:
1/2 cupAmount 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
about Kristina:
Kristina is spabettie! She discovered cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, and travel.
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.
Jackson says
my new favorite salad! this time of year I used frozen stuff, but it still tastes fresh like summer!
spabettie says
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!
Donna says
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.
Edith says
it is summertime here, and this salad looks like it will be a perfect lunch! gorgeous colors!
Mike says
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
Michele @ Healthy Cultivations says
This salad looks WONDERFUL… even better than something I’d pay $8.99 per pound for at WF. 🙂
spabettie says
oh, wow, Michele, now THAT is a compliment – thank you! 😀