Mango Quinoa Tabbouleh
Mango Quinoa Tabbouleh is a vibrant, refreshing twist on the classic Middle Eastern herb salad, blending the nutty, protein-rich texture of quinoa with the sweet juiciness of ripe mango. This salad bursts with color and flavor thanks to a medley of finely chopped fresh parsley, mint, green onions, cucumber, and tomatoes, all tossed together with cubes of golden mango. The quinoa serves as a gluten-free alternative to traditional bulgur, absorbing the zesty lemon and olive oil dressing that ties the dish together. Mint adds a cooling, aromatic note that balances the sweetness of the mango and the earthiness of the herbs, making every bite lively and satisfying.
Perfect as a light lunch, a side for grilled meats, or a wholesome potluck dish, mango quinoa tabbouleh is as nutritious as it is delicious—quinoa provides plant-based protein and fiber, while mango adds a boost of vitamins, antioxidants, and natural sweetness, making this salad a vibrant, healthful choice for any occasion Its crisp, herbaceous flavors and juicy mango make it especially appealing during warm weather, and it keeps well in the fridge, making it ideal for meal prep or entertaining.
Mango Quinoa Tabbouleh
Ingredients
- 3 cups cooked quinoa
- 1 large ripe mango, peeled and diced
- 1 cup cooked chickpeas (canned, drained and rinsed)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ cup fresh parsley, finely chopped
- ½ cup fresh mint, finely chopped
- 4 green onions (scallions), thinly sliced
- 4 oz (about ½ cup) feta cheese, crumbled
- Juice of 2 large lemons (about 1/3 cup)
- zest of 1 lemon
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: ½ teaspoon ground cumin or sumac for extra flavor
Instructions
- Dice the mango, red bell pepper, cucumber, and slice the cherry tomatoes and green onions. Chop the parsley and mint finely.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and optional cumin or sumac.
- Assemble the salad in a large bowl, combine the cooked quinoa, chickpeas, mango, red bell pepper, cherry tomatoes, cucumber, parsley, mint, and green onions. Pour the dressing over the salad and toss gently to combine.
- Sprinkle the crumbled feta cheese on top and gently fold it in or leave it as a topping.
- Taste and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to allow flavors to meld.
Notes
- This salad pairs wonderfully with grilled meats, seafood, or as a hearty vegetarian main dish.