This Crispy Quinoa Summer Salad is bursting with texture and flavor thanks to juicy mango, black beans and a crunchy quinoa topping. Served with a bright fresh herb, honey-lime vinaigrette.
Salad season has arrived and I’ve got one bangin’ combination for you to try. Juicy mango gets paired with black beans, creamy avocado and crunchy quinoa then served with a fresh herb, honey-lime vinaigrette. Sounds good, right? It’s kind of like having a summer party in your mouth.
Outside of cooking the quinoa, it comes together super fast and holds up well for days, making it ideal to prep in advance for summer gatherings or healthy lunches. Let’s get this party started!
Crispy Quinoa Summer Salad Ingredients
For the Salad
- Quinoa- White or red quinoa both work. Time saving tip: If you don’t want to cook and bake your own quinoa, you can buy crispy quinoa from Amazon.
- Extra Virgin Olive Oil- For baking the quinoa. Any neutral flavored oil works.
- Romaine Lettuce- For crunchy texture.
- Arugula– Possible substitutions include mixed greens or baby spinach.
- Black Beans- Black beans are ideal but adzuki beans are a possible alternative.
- Mango- Fresh mango makes this salad in my opinion so I don’t recommend skipping it!
- Cucumber- Adds a fresh flavor and crunchy texture. Not essential.
- Tomatoes- Cherry or grape tomatoes work best.
- Avocado- Imparts a buttery texture to the salad.
For the Dressing
- Extra Virgin Olive Oil– Or preferred neutral flavored oil.
- Lime Juice- Fresh squeezed lime juice is ideal.
- White Wine Vinegar- Could sub apple cider vinegar if desired.
- Honey- Just a hint for sweetness. Pure maple syrup or agave work well as a substitute.
- Fresh Herbs- I use a combination of cilantro, mint and basil but feel free to play around with whatever herbs you like!
How to Make Crispy Quinoa Salads
- Cook your quinoa. Boil on the stove then allow to cool completely. Spread across a baking sheet, spray with oil then toss combine. Bake at 375°F for 20-30 minutes, stirring halfway through cooking time. Note: I personally prefer to leave the quinoa in clumps so it is only partially crunchy. If you want every quinoa bit to be crunchy, you will need to break apart the clumps as it bakes.
- Prepare the dressing. Using a small food processor or blender, combine the fresh herbs with lime juice, olive oil, and vinegar. Blend until smooth. Add salt & pepper to taste.
- Assemble the salads. Arrange romaine, arugula, black beans, mango, tomatoes, cucumber, and avocado in separate bowls. Top with crunchy quinoa. Serve with fresh herb dressing, and enjoy!
How to Prep Crispy Quinoa Salads in Advance
- Assemble the salads while keeping the avocado and the dressing separate.
- Store everything in airtight containers.
- Top with avocado and dressing when ready to serve.
More Summer Salad Ideas
Crispy Quinoa Summer Salad
Servings: 4
For the Crispy Quinoa Salad
- ½ cup quinoa, rinsed (or buy crispy quinoa already prepared)
- oil spray , about 1 tablespoon worth
- 7 ounces romaine lettuce, chopped
- 5 ounces arugula
- 15 ounce cooked black beans, drained and rinsed
- 1 mango, peeled and finely chopped
- 1 cucumber, finely chopped
- 6 ounces cherry tomatoes, halved
- 1-2 avocados, pitted and sliced
For the Fresh Herb Vinaigrette
- ¼ cup fresh cilantro
- 5 basil leaves
- 5 mint leaves
- 3 tablespoons lime juice
- 3 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- salt & pepper, to taste
Prepare the Crispy Quinoa
-
Bring a pot with 1.5 cups water to a boil. Add rinsed quinoa then reduce to a simmer. Cook for about 15-20 minutes, until most of the liquid has absorbed and quinoa has doubled in size. Turn off heat then cover with a lid and allow quinoa to steam for 10 minutes more. Use a fork to fluff the quinoa as it cools.
-
Preheat the oven to 375°F and line a being sheet with parchment paper. Spread the cooked quinoa across the baking sheet. Lightly spray with oil. Bake in the oven for 20-30 minutes, until golden and crispy, stirring halfway through. Cooking time may vary so be sure to check on it regularly to prevent burning! Set aside to cool completely after cooking.
Prepare the Dressing
-
Meanwhile, prepare the dressing by combining all of the ingredients in a small food processor or blender. Blend until smooth. Add salt & pepper, to taste.
Assemble the Salads
-
Divide the romaine and arugula into separate bowls. Top with black beans, chopped mango, cucumber, tomatoes and sliced avocados. Sprinkle cooked quinoa over top of each salad. Serve with fresh herb vinaigrette and enjoy!
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Calories: 437kcal, Carbohydrates: 60g, Protein: 16g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Sodium: 28mg, Potassium: 1308mg, Fiber: 18g, Sugar: 12g, Vitamin A: 6219IU, Vitamin C: 47mg, Calcium: 146mg, Iron: 5mg
