Mango Blueberry Quinoa Salad

June 29, 2018

 

Sometimes you get the best ideas for an easy meal when you least expect it.  I was talking to a friend of mine {whilst pool lounging with our tots} about some of our favorite food from a  mutual favorite restaurant.  She talked about a mango salad with dried blueberries.  It sounded fantastic!  So I rushed to the store the next week and bought a slew of things to make a mango salad.  This easy salad is healthy and so quick to whip up.

 

 

I wound up with mango, blueberries, pepitas {pumpkin seeds with no shell and delicious beyond belief}, and macadamia nuts.  I feel like you are probably hook, line and sinker right now, it's as amazing at it sounds.  Here's the kicker.  I used quinoa as the base.  No offense to lettuce but I felt like mixing it up.  The result was really good, the quinoa held up nicely with the heavy mangos and all the flavors balanced beautifully.  

 

 

I dressed it with a super yummy mango-lemon sauce.  The sauce is made from the mango remnants around that pesky middle pit, some lemon juice and oil.  When you make a dressing you can use a lot of different methods, here are a few.  

 

1.  all ingredients shaken in a mason jar

2. pulsed together in a mini food processor

3. using a good ol' bowl and whisk

 

 

I chose mini food processor (affiliate link) because I wanted to blend the mango.  Sweet and tangy!  This salad would make a great accompaniment at dinner with chicken or fish or for lunch, which is when I had it.  The great thing about a salad is you can eyeball how much or how little of an ingredient you want.  I love being able to throw everything in a bowl.  

 

Ingredients:

1/2 c quinoa (dry)

1 c water

1 mango

1/2 c blueberries

1 c macadamia nuts

1/4 c pepitas

1 tbsp lemon juice (roughly half a lemon)

1 tbsp flavorless oil

 

Instructions:

Rinse quinoa in a fine mesh strainer.  Add the quinoa and water to a pot, bring to a boil, cover with a lid and turn the heat down to low.  Cook for 15-20 minutes.

 

Meanwhile.  Cut up the mango into chunks.  Try to get all the leftover bits from around the pit, you'll use this for the sauce.  Rinse the blueberries.  Rough chop the macadamia nuts.  

 

Add to a mini food processor the excess mango remnants (if you didn't have any then use 5 chunks of mango), lemon juice and oil.  Pulse until it's fairly smooth.

 

Take the quinoa off the stove once it's done.  {A little trick I use is to immediately spread it out on a pan or large plate to let it cool and stop the steaming so it doesn't get too soft.}

 

Add everything to a bowl and top it with the mango-lemon sauce!

 

Enjoy!

Tara

 

 

 

 

 

 

 

 

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Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!

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