So I’m a total sucker for carbs and sweets. Cake is my weakness. Put a gourmet cupcake in front of me and I’m a puddle. I’m also very aware those cupcakes are doing nothing to help out my post-baby body. While I’ll never give up my cake, I’ll balance it out with some quinoa. This mango quinoa and blueberry salad is my new craze. It’s light and filling and mixed with some fresh mint, because what doesn’t go amazing with mint? It’s also is making me feel better about eating carbs and keeping my diet a little more balanced. Not to mention blueberries and mangos are pretty much super foods! Annnd it’s delectable which makes it easy to be good. (My favorite kind of recipes… next to cakes)
If your not a quinoa fanatic but like to try to incorporate it into your diet (kinda like me) this would be a good recipe to try. After serving this as a side for dinner, I had some of the leftovers for breakfast and it was even better the next day. I actually liked it better as a breakfast then a dinner side. The sweet mangos and bright mint flavors were sublime in the morning.
This recipe is quiet simple. Cook up some quinoa and allow to cool. 1 cup of uncooked quinoa turns into about 3 cups cooked. I only used 2 cups for this recipe and saved the rest for another meal. If you would rather, do 1/2 cup of uncooked quinoa which will cook to about 1 1/2 cups. The salad will be a little more fruit dominant but the taste will still be amazing. Mix up your quinoa, fresh blueberries and mango. Toss it with some mint leaves and drizzle over a little honey and lemon juice. Oh and incase you didn’t know – mint, lemon and honey are bff’s. Throw in some fruit and you have a party! Whether you’re making quinoa salad for a party or for you skinny breakfasts.. I hope you enjoy!
It’s light and filling and mixed with some fresh mint, because what doesn’t go amazing with mint?
- 3 Mangos
- 2 C Blueberries
- 10 Mint leaves
- 2 C cooked Quinoa
- 2 Tbsp Honey
- 2 Tbsp Lemon Juice
- Diced the meat of the mangos in to bite-sized pieces.
- Wash and pat dry the blueberries.
- Mince the mint leaves.
- Toss all ingredients with cooked quinoa and chill in the fridge.
PRESSURE COOKER: Rinse quinoa and place 1 c quinoa and 1 1/2 c broth or water in pressure cooker (will make more than 2 c quinoa). Set to rice setting and cook 1 minute with natural release. Chill in refrigerator, continue with rest of recipe.