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Quinoa Salad with Mango and Stir-Fried Veggies

This salad can be made in advance and left in the fridge for healthy nibbling. If you can’t find red quinoa, any type will work.

Serves 4
Ready in 35 mins
Prep time 20 mins
Cooking time 15 mins
358 calories per serving


> 1 cup red quinoa
> 1 mango
> 1 ½ inch piece fresh ginger
> 1 tbsp honey
> 3 tbsp lemon juice
> 4 tbsp sesame oil
> ½ red onion
> 2 cups  snap peas
> 2 ½ cups broccoli florets
> 2 tbsp low-sodium soy sauce
> 1 cup fresh cilantro leaves
> ¼ cup fresh mint leaves


Cook the quinoa according to package directions.
While quinoa cooks, peel the mango and cut the flesh from the pit. Slice the flesh into thin strips and place in a bowl. Grate the ginger into the bowl, add the honey, lemon juice, and 2 tbsp sesame oil. Whisk with a fork until dressing emulsifies. Add salt and pepper to taste.
Thickly slice the red onion. Heat the remaining oil in a wok or skillet and sauté the red onion for about 3 min. or until slightly caramelized. Add the snap peas and broccoli florets and stir-fry on high heat for about 4 min., or until fully-cooked and slightly browned. Add soy sauce and cook for 1 more min.
Toss the stir-fried vegetables with the mango dressing and add the quinoa. Chop the cilantro and add to the mixture. Garnish with mint leaves and serve warm or cold.


For a complete meal, serve with rotisserie chicken.

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