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

Mango Quinoa Salad with shrimp

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.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 446kcal


  • 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


  • 3 tablespoons freshly squeezed lime juice
  • ½ teaspoon lime zest
  • 2 Tbs extra virgin olive oil
  • 1 teaspoon ground cumin
  • ¼-1/2 teaspoon smoked paprika

To be added right before serving

  • 2 avocados, diced
  • 1 pound shrimp, cooked


  • 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.


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


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