Colorful Cumin Quinoa Salad

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Is there anything better to savor in the summer heat than a colorful light and delicious salad? Besides ice cream or frozen yogurt of course.

Name:Colorful Cumin Quinoa Salad
Prep Time15 minutes
Cooking Time15 minutes
Total Time30 minutes
Yield4 cups
Colorful Cumin Quinoa Salad

Although I can’t seem to get enough of the aforementioned frozen treats these days, I have also been craving easy-to-prepare salads that are filling enough to enjoy as a main course. Enter this beauty of a salad featuring delicate quinoa, sweet mangoes, crisp red bell pepper, hearty black beans, and aromatic cumin. Every bite is punctuated by a multitude of flavors and a variety of pleasing textures.

As I typed up this post, it occurred to me what a lovely addition diced avocado would be to this salad. I’ve noted this idea in the recipe below, and will be sure to add in some of the creamy fruit the next time I make this… which I have a feeling will be very soon!

Colorful Cumin Quinoa Salad
Colorful Cumin Quinoa Salad

Colorful Cumin Quinoa Salad

adapted from Veganomicon‘s Quinoa Salad with Black Beans and Mango

serves 2 as a main course, or 4 as a side dish


  • 1/2 cup dry quinoa
  • 1/2 ripe but firm mango, peeled, pitted, and diced
  • 1/2 red bell pepper, preferably organic, scrubbed, seeded, and diced
  • 1 cup black beans, rinsed and drained
  • 1/2 ripe but firm avocado, peeled, pitted, and diced (optional)
  • 1/2 cup scallions, chopped
  • 1/2 cup cilantro, chopped
  • 1 Tbsp freshly squeezed lime juice
  • scant 1 Tbsp canola or extra virgin olive oil
  • 1 tsp cumin, or more to taste
  • Kosher salt, to taste


Cook quinoa according to package directions. You should end up with roughly 1 cup of cooked quinoa.

In a medium bowl combine the warm cooked quinoa mango red bell pepper black beans avocado if using scallions and cilantro.

In a small bowl whisk together the lime juice oil cumin and salt. Pour dressing over the salad and stir to combine. Adjust seasonings to taste.

Refrigerate salad for at least 4 hours before serving for best flavor. Serve cold or at room temperature.

Estimated Nutrition Per Serving

Calories: 280 calories

Total Fat: 12g

Saturated Fat: 2g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 240mg

Total Carbohydrates: 37g

Dietary Fiber: 5g

Sugars: 4g

Protein: 7g

Vitamin D: 0%

Calcium: 4%

Iron: 20%

Potassium: 410mg

Please keep in mind that these values are approximate and can vary based on the specific brands and quantities of ingredients used in your preparation. Additionally, the dressing’s olive oil content contributes significantly to the total fat and calorie count, so you can adjust the amount of dressing to your dietary preferences. Enjoy your nutritious and delicious Colorful Cumin Quinoa Salad!

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