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Home » Recipes

Zesty Quinoa Salad (Vegan + WFPB)

Published: 13 May 2022 · Updated: 5 Apr 2024 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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This Zesty Quinoa Salad is full of vibrant flavors and colors. Made with black beans, mango, lime juice, and more, this vegan quinoa salad makes a perfect meal-prep lunch, light summer dinner, or BBQ side dish!

Black bean mango quinoa salad in a bowl.
This easy quinoa salad is perfect for sharing with friends.

Some flavor combinations are simply a match made in heaven, and this Zesty Quinoa Salad is exactly that! The earthiness of the quinoa and black beans meets the sweetness of the mango and the brightness of the lime juice and zest! Add in punches of flavor from the cilantro and jalapeño and you're in business!

The flavors of this quinoa salad were actually inspired by my recipe for black bean mango salsa. I tweaked it a bit by swapping red bell pepper for the green and adding avocado and lime zest!

I love meal prepping this salad for easy lunches throughout the week. But this vegan quinoa salad also makes a perfect light summer supper or cookout side dish. And since it's so flavorful, even your Omni friends will be impressed.

As a bonus, this vegan quinoa salad is gluten-free and WFPB, making it perfect for a variety of diets.

Jump to:
  • Ingredient notes
  • Instructions
  • Variations
  • Equipment
  • How to serve
  • Make ahead tips
  • Storage
  • Top Tip
  • FAQs
  • More vegan salad recipes
  • 📖 Recipe
Zesty quinoa salad ingredients.
Here's all you need to make a zesty quinoa salad.

Ingredient notes

  • quinoa: I start with 1 cup of dry quinoa. If you have precooked quinoa, you will need about 4 cups.
  • black beans: I use canned black beans but if you prefer you can make your own from scratch.
  • mango: I use frozen mango because it's just easier, but fresh mango is also fine. Just be sure it's ripe!
  • red onion: This is my personal preference because it's so colorful and flavorful. A white or yellow onion could work in a pinch.
  • avocado: The lime juice will help keep the avocado from browning if you meal prep this recipe. Bonus!
  • jalapeno: De-seed and chop fine, although if you want a little extra heat, you can leave the seeds in.
  • red bell pepper: I love both the color and flavor of the red bell pepper here. A yellow or orange bell pepper could be substituted in a pinch. I tried it once with green pepper and I found the flavor a little overpowering.
  • cilantro: if you're one of those people who thinks cilantro tastes like soap, you could try substituting it with another herb like parsley, or just leave it out.
  • lime juice: Since you also need lime zest, I recommend squeezing the juice from the lime, but if you don't have a fresh lime, jarred juice will make a fine substitute.
  • lime zest: This is what puts the Zesty in this Quinoa Salad. I definitely don't recommend skipping this ingredient, but if you can't get a fresh lime, the salad will still taste good.
  • cumin
  • granulated garlic
  • salt

*See recipe card for quantities.

Instructions

Here are step-by-step ingredients with photos.

Quinoa rinsed in a mesh strainer.

Place the quinoa in a fine-mesh strainer and rinse under cold water to remove any bitterness. *Don't skip this step!

Cooke quinoa in pot.
  • Add the quinoa and 2 cups of water to a medium-sized pot. Place over medium-high heat and bring to a simmer. Then turn the heat down to medium-low.
  • Simmer for 10 to 15 minutes, or until all of the water is absorbed.
  • Remove from the heat and place a lid on the pot. Let rest for 5 minutes, then remove the lid and fluff with a fork.
black-bean-mango-quinoa-salad
  • While the quinoa is cooking, prep all the rest of the ingredients. Drain and rinse the beans, finely dice the onion and bell pepper, de-seed and finely dice the jalapeno, chop the avocado and mango into small cubes, and wash and chop the cilantro. You'll also need to zest the lime and squeeze out the juice. (1 lime should give you about 2 tablespoons of juice).
  • Once the quinoa is done, add it to a large bowl with all of the other ingredients. Toss to combine and serve right away or portion and store for later.

Variations

  • If you prefer a different base you could try couscous, farro, amaranth, or even brown rice.
Zesty quina salad in a bowl.
This zesty quinoa salad is a powerhouse of flavor and color!

Equipment

For this recipe, you'll need a pot to cook the quinoa, a cutting board and knife to prep the other veggies, and a large bowl for mixing.

All of my favorite products and kitchen tools can be found in my Amazon shop.

How to serve

Quinoa salads are perfect for meal-prepped lunches! Just portion into individual containers and enjoy throughout the week.

A vegan quinoa salad also makes a delicious light dinner salad for a summer night. Or bring it as a side dish to share at your next potluck or cookout.

Quinoa salad can even make a great side dish for a weekday meal. Pair it with something like Vegan Crab Cakes, Air Fryer Tofu, or Chick-fil-A style Tofu Nuggets.

Make ahead tips

Quinoa salad is an ideal choice for a vegan meal-prep lunch! You can make the salad and portion it into individual containers, layer the ingredients in a mason jar, or just prep all of the ingredients and keep them in individual containers in the fridge.

This Zesty Quinoa Salad is also perfect for a potluck, BBQ, or picnic. Make it a day or two in advance, store in the refrigerator in an airtight container, and fluff with a fork before serving.

Storage

Store leftovers in the refrigerator in an airtight container for up to 5 days. Do not freeze.

Top Tip

Quinoa should be thoroughly rinsed with cool water before cooking. This will remove a coating called saponin which can cause it to taste bitter and soapy.

Hand holding a fork and a bowl of vegan quinoa salad.
This quinoa salad is perfect for meal prepping!

FAQs

What kind of quinoa should I use?

Quinoa comes in a variety of colors including red, white, black, and tri-color/rainbow (really just a blend of the three colors). For this (and most savory) quinoa recipes, any type will do. I used white quinoa because that's what was available.

Do I really have to rinse the quinoa?

Yes! Don't skip this step. Quinoa has a natural coating called saponin that can make it taste bitter and soapy. But giving it a quick rinse under cold water before cooking will remove the coating and bitter flavor.

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📖 Recipe

Zesty quinoa salad recipe.

Zesty Quinoa Salad

This Zesty Quinoa Salad is full of vibrant flavors and colors. Made with black beans, mango, lime juice, and more, this vegan quinoa salad makes a perfect meal-prep lunch, light summer dinner, or BBQ side dish!
4.89 from 9 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 10 minutes mins
Cook Time 14 minutes mins
Total Time 25 minutes mins
Course Lunch, Main Course, Salad
Cuisine American, International
Servings 4
Calories 431 kcal

Equipment

Cuisinart 719-18 Chef's Cla...Shop on Amazon
Medium Pot
ROYAL CRAFT WOOD Extra Larg...Shop on Amazon
Cutting Board
HENCKELS Classic Razor-Shar...Shop on Amazon
Sharp Knife
mixing bowl

Ingredients
 
 

  • 1 cup quinoa (dry)
  • 2 cups water
  • 15 oz can of black beans
  • 1 ½ cups diced mango
  • ½ red onion
  • 1 avocado
  • 1 jalapeno
  • ½ red bell pepper
  • ½ cup packed cilantro
  • 2 tablespoons lime juice
  • zest of 1 lime
  • 1 teaspoon cumin
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
Get Recipe Ingredients

Instructions
 

  • Place the quinoa in a fine-mesh strainer and rinse under cold water to remove any bitterness. (Don't skip this step!)
  • Add the quinoa and 2 cups of water to a medium-sized pot. Place over medium-high heat and bring to a simmer. Then turn the heat down to medium-low. Simmer for 10 to 15 minutes, or until all of the water is absorbed.
  • Remove from the heat and place a lid on the pot. Let rest for 5 minutes, then remove the lid and fluff with a fork.
  • While the quinoa is cooking, prep all the rest of the ingredients. Drain and rinse the beans, finely dice the onion and bell pepper, de-seed and finely dice the jalapeno, chop the avocado and mango into small cubes, and chop the cilantro. Zest the lime and squeeze out the juice.
  • Once the quinoa is done, add it to a large bowl with all of the other ingredients. Mix to combine and serve right away or portion and store for later.
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Notes

  • You can serve slightly warm or let the quinoa cool completely before mixing with the other ingredients.
  • This makes about 4 lunch-sized servings. If you are bringing it to a potluck or cookout, it easily could feed 10 to 14 people.

Nutrition

Calories: 431kcalCarbohydrates: 70gProtein: 18gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 598mgPotassium: 1062mgFiber: 17gSugar: 10gVitamin A: 1404IUVitamin C: 55mgCalcium: 78mgIron: 5mg
Keyword black bean mango quinoa salad, quinoa salad, vegan quinoa salad, zesty quinoa salad
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Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! A dedicated home chef for over 20 years and a vegan recipe developer since 2020. I love creating simple and comforting vegan food for the whole family. Most of my recipes are quick, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

You can also find me at AirFryerVeg.com.

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