Mango Quinoa Salad w/Shrimp

What is summer without picnics?  Despite the weather being in the triple digits here in Austin, the worship team at our church gathered together yesterday at a nearby park to enjoy some great food (everything tastes better outdoors, wouldn’t you agree?) and even better company.  Apparently, the flies were really happy we were there as well.  A lil’ too happy…


We’ve never been to this park before, and the setup was quite nice with a splash pad, covered pavilions, running trails, and beautiful scenery…oh and a playground…specifically the swings.  The babies loved it and so did Tim, apparently.  And yes, his t-shirt is Domo eating burgers.  Where he gets these t-shirts, I don’t want to know.


Knowing that there would be plenty of picnic “staples,” e.g hotdogs, burgers, chips….I decided to go the healthy route and contributed a refreshing salad – Mango Quinoa Salad. There were some people who’d never had quinoa before so I was excited to introduce them to this wonderful seed.  Luckily it was a hit ;).

Praise Team Picnic

Here’s a prettier picture bc I couldn’t resist ;).

Mango Quinoa Salad w/Shrimp

I made this first thing in the morning so I could serve it cold.  I hardly ever cook before 10 AM but chopping and mixing while watching the Today Show proved extremely gratifying.

Mango Quinoa Salad w/Shrimp
  • 1 Ib. shrimp, grilled
  • 1 cup quinoa, raw
  • 2 mangoes, diced
  • 2 avocados, diced
  • 1 ¼ cups corn, fresh or frozen and thawed
  • ¾ cup diced cherry tomatoes
  • 1 jalapeno, seeded and diced
  • 15 oz can black beans, rinsed and drained
  • ½ cup finely chopped red onion
  • ¾ cup chopped fresh cilantro
  • juice from 2 limes
  • ½ tsp lime zest
  • 2 Tbs extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp ground chili powder
  1. 1) Grill shrimp. Cook quinoa: rinse, bring 2 cups of water to boil, add quinoa, turn down heat and simmer covered until all of the liquid is absorbed (approx. 13-15 min), use fork to fluff.
  2. 2) Mix together with mango, avocado, beans, cilantro, corn, red onion, and tomato.
  3. 3) In a small bowl, whisk together lime juice and zest, oil, cumin, and chili powder. Add to the large bowl and mix well. It is best served cold so plan on making several hours prior to eating.

Lovely comments

  1. says

    Thanks for your introduction to the dish dear Min!! And of course, thank you once again for taking your time to guest post! I’m glad you had a great time at your church picnic! Btw….! Tim really loves burgers huh? Burgers on his shirt and in his hands everytime I see a pic of him!! HELLO TIM! Have a great week guys!

    • says

      You’re welcome, Felicia! The picnic was a lot of fun although the weather was quite brutal. And yes, he is obsessed with burgers. Sigh..But he behaves the rest of the week so a burger once a week is fine by me ;). Hope you have a great week as well!

    • says

      Hi Ellie ssi. Wearing a burger t-shirt is one thing, but the big ole Domo not so much. I don’t know why he loves that character so much. What is it anyway? A giant bread with teeth? sigh..

    • says

      Thank you, Krista! I actually didn’t add the shrimp in the salad I took for the picnic. I just didn’t have enough and rather than teasing everyone with just a few, I decided to leave it out all together. The shrimp DEF adds a lot to the dish. Hope you give it a try!

  2. says

    While the shrimp is a great addition to the salad, I didn’t add it to the salad I took to the picnic and everyone loved it so you can def leave it out. I think Mr. Bite will like it too ;).

    • says

      Isn’t it always so great to see fresh, healthy options at gatherings like this? It was a fun, relaxing day..just what I needed ;).

  3. says

    What a beautiful quinoa salad!! :) Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from


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