Spring Mint-Mango Quinoa

Mangos are excellent sources of vitamins A, C and folate as well as many other important nutrients. Mangos are fibrous fruits that offer a wonderful ‘sweet’ balance to any dish.

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4 cups previously cooked (2 cups) and cooled quinoa

(I added in one cube or organic herbed boullion to the water that I cooked the quinoa)

2-3 peppers (yellow, orange), diced

4 stalks celery, diced

2 stalks fresh Broccoli, chopped

4-5 stalks of fresh kale, vein removed and chopped

3 fresh mint sprigs, leaves removed and chopped

3 fresh Mangos, peeled and diced

Sea salt and black pepper to taste


1/4 cup olive oil

1/4 cup sesame oil

2 fresh lemons, squeezed

3-4 tbsp canadian maple syrup (if desired)

1/4-1/2 tsp turmeric powder


1. In a large glass bowl, mix quinoa with all other ingredients except dressing.

2. Combine all the dressing ingredients into small mixer/blender. (I use the magic bullet from Costco- about $20) Process until well blended. Taste and adjust ingredients if desired. You may choose to add the mint into the dressing and reduce the oil etc.

3. Pour mixture over salad and stir with a large spoon until well blended.

4. Garnish with parsley if desired.

This colourful and nutrient rich salad keeps in the refrigerator for several days. This recipe is very versatile- change up the veggies to suit what you have at home.

Quinoa is a complete protein plant food (not a grain, it’s a seed) and makes a great breakfast, lunch or snack. We recommend , always purchase organic ingredients when possible. Enjoy!

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