This quinoa salad recipe, with mango and diced peppers, is adapted from Kosher by Design (Short on Time) by Susie Fishbein. It has Thai flavorings with lime, basil and mango, and is a fresh and easy salad that is always a hit.

Quinoa salad with red peppers and mango by

Quinoa salad with red peppers and mango by

Quinoa salad with red pepper and mango

Servings: 8
Author: adapted from Kosher by Design


  • 1 1/2 cup quinoa
  • 3 cups water
  • 1 tablespoon salt or vegetable seasoning
  • 1 tablespoon fresh minced basil
  • 1 tablespoon fresh minced cilantro
  • 1/2 cup minced red onion
  • 1/2 cup minced mango
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce


  1. Bring water to a boil. In the meantime, rinse the quinoa thoroughly in a colander to remove any after taste from the grains. Add a tablespoon of vegetable seasoning (I love Herbamare) to the boiling water, followed by the quinoa. Boil for 15 minutes, or until the water has evaporated.
  2. Allow to cool in a heat proof bowl.
  3. For the vinaigrette mix the soy sauce, lime juice, olive oil and herbs.
  4. Toss the quinoa, pepper, mango, and red onion with the vinaigrette. Garnish with basil and enjoy!


Leave a Comment


  • Candice Caplan

    This salad was delicious! I replaced the onion with diced cucumbers (my kids love will not eat anything with onion!). The dressing is so tasty! My kids loved it so much they are now asking to have the salad in their lunches! Works for me! Thanks!

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