Quinoa salad with mango

Quinoa salad with mango spinach and beets

Quinoa with mango makes your salad nice, fresh and colorful. Preferably you use fresh mango, but mango cubes from the freezer is also fine. You can substitute the mozzarella for vegan mozzarella. So if you are vegan, you can also enjoy this quinoa salad.


  • 240 grams of quinoa

  • 130 grams black beans, drained

  • Two pre-cooked red beets

  • 100 grams of fresh spinach

  • 200 grams of mango cubes

  • 160 grams mozzarella

  • Two tablespoons of sunflower seeds

  • Two tablespoons of pumpkin seeds


  • Four tablespoons of apple cider vinegar

  • Four tablespoons of olive oil

  • Freshly ground pepper

  • A pinch of salt


Cook the quinoa according to package directions, then let it cool. Finely chop the mango. Make the dressing: mix the olive oil and apple cider vinegar with fresh pepper and salt to taste.
Mix three quarters of the dressing with the quinoa and the rest with the spinach leaves. Cut the beetroot into small wedges, mix the spinach with the quinoa, black beans and mango, scoop into bowls and divide the beetroot and pieces of mozzarella over the quinoa. Toast the sunflower and pumpkin seeds in a dry frying pan for a few minutes and sprinkle them over the quinoa salad.

Enjoy it!