Mango Chicken Quinoa Salad

Sharing one of our favorite quinoa salad recipes today! My Mango Chicken Quinoa Salad makes the perfect salad for parties and side salad to your favorite meals!

Quinoa Salad

This simple summer quinoa salad has all of my favorite ingredients that are perfect for a light lunch on it’s own or as a side salad with a main dish. I like to make extra so I have some in the refrigerator for the next day to enjoy. Mango, chicken, vegetables, and quinoa in a light lemon dressing….you are in for a healthy treat! If you haven’t been a fan of quinoa in the past, give this salad a try, you’ll love it!

Try my Quinoa Party Salad recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

How To Make Quinoa Salad

1. Cook quinoa according to package directions. When done cooking, transfer it to a large bowl and toss with a fork. Let cool for 30 minutes or so tossing every 5 minutes.
2. Add broccoli, chicken, mango, carrots, olives, roasted red bell peppers, parmesan and Feta cheese to quinoa, stirring to combine.
3. To make dressing, place oil, lemon, salt and pepper into a mason jar with a lid. Close lid and shake for 30 seconds or so until well combined. Pour over quinoa and stir to combine. Taste and add additional salt and pepper to taste. Serve room temperature or chilled.

What Is Quinoa?

Quinoa (pronounced “keen-whah”) a grain, but it’s actually a seed — one that originated thousands of years ago in the Andes Mountains. Dubbed “the gold of the Incas,” it’s treasured because of its nutritive value (more protein than any other grain or seed!). It’s loved for its yummy, nutty flavor.

How To Cook Quinoa

Cooking quinoa is actually simple. First, you want to rinse the quinoa. Place the quinoa in a strainer and rinse with cold water for a minute.

To cook quinoa, use one part quinoa to two parts liquid.  Place both the quinoa and the liquid in a saucepan, and bring it to a boil. Reduce the heat to a simmer, cover and let the seeds cook for 10 to 15 minutes — or until the water is absorbed, the seed is translucent and the germ is partially detached.

When cooked, quinoa has a crunchy, nutty flavor. It works great in savory side salads, mixed into veggie burgers and more. I also love it as a hot breakfast cereal — just pour in some cow, soy or almond milk and add chopped nuts for a crunchy topping.

Mango Chicken Quinoa Salad

This Mango Chicken Quinoa Salad is perfect for serving at parties and goes great as a side salad to your favorite meals!

Course: Salad

Cuisine: American

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Cool Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Calories: 375kcal

Author: Jenny

Cost: $10

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Ingredients

• 1 cup dry quinoa
• 2-3 cups broccoli florets
• 1 cup cooked shredded chicken breast
• 1 large ripe mango diced
• 1/2 cup shredded carrots
• 1/2 cup kalamata olives
• 1/4 cup grated parmesan cheese
• 1/2 cup crumbled blue cheese

Simple Lemon Dressing

• 1/2 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

• Cook quinoa according to package directions. When done cooking, transfer it to a large bowl and toss with a fork. Let cool for 30 minutes or so tossing every 5 minutes.
• Add broccoli, chicken, mango, carrots, olives, roasted red bell peppers, parmesan and Feta cheese to quinoa, stirring to combine.
• To make dressing, place oil, lemon, salt and pepper into a mason jar with a lid. Close lid and shake for 30 seconds or so until well combined. Pour over quinoa and stir to combine. Taste and add additional salt and pepper to taste. Serve room temperature or chilled.

Nutrition

Calories: 375kcal | Carbohydrates: 28g | Protein: 9g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 609mg | Potassium: 376mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2510IU | Vitamin C: 42mg | Calcium: 146mg | Iron: 2mg

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