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a close up shot of the quinoa salad with chopped shrimp, cilantro, and lime slice.
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5 from 1 vote

Mango Quinoa Salad with shrimp

By: Min Kwon | MJ and Hungryman
Super simple to make and bursting with flavor, this mango quinoa salad with shrimp is the perfect make ahead meal! It is a great cold salad for toddlers and older children.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
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Ingredients 

  • 1 cup (195g) quinoa, raw
  • 1 ripe mango, diced
  • 1 cup (130g) cucumber, diced
  • ¾ cup (100g) cherry or grape tomatoes, quartered
  • ½ cup (60g) red onion, finely chopped
  • 15 oz can no-salt-added black beans, rinsed and drained
  • ¾ cup chopped fresh cilantro

Dressing

  • 3 tablespoons freshly squeezed lime juice
  • ½ tsp lime zest
  • 2 Tbs extra virgin olive oil
  • 1 tsp ground cumin
  • 1/4-1/2 tsp smoked paprika

To be added right before serving

  • 2 avocados, diced
  • 1 pound shrimp, cooked

Instructions 

  • Cook quinoa: rinse using a fine-mesh strainer. Bring quinoa and 2 cups of water to boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let it stand for 5 minutes, covered. Use fork to fluff. Refrigerate.
  • 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.
  • In a large bowl, add the quinoa and mangoes, vegetables, and beans. Gently toss with dressing.
  • Refrigerate for at least several hours prior to serving. Overnight if able.
  • Add avocado and cooked shrimp right before enjoying.

Notes

  • Feel free to use whatever vegetables you wish.
  • Can also substitute shrimp with other protein.
  • Store leftovers in the refrigerator for 3-4 days.

Nutrition

Calories: 446kcal | Carbohydrates: 49g | Protein: 28g | Fat: 17g | Sodium: 101mg | Calcium: 106mg | Iron: 4mg
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