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Salad Recipes

Mango Quinoa Salad


Colorful, crunchy and tangy, this salad will enliven any bagged lunch or grilled chicken dinner.

What You Need

  • 1 can (15 oz.) Del Monte® Diced Mangos in Light Syrup
  • 1 cup uncooked quinoa
  • 1 cup diced red bell pepper
  • 3/4 cup shelled and salted pistachios or slivered almonds
  • 1/2 cup diced red onion
  • 3/4 cup chopped fresh cilantro
  • 1/4 cup fresh lemon juice
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. grated lemon zest
  • Salt, optional


  1. DRAIN mangos, reserving syrup.  Combine mango syrup and enough water to make 1 1/2 cups liquid in a medium saucepan; add quinoa and bring to a boil.  Cover; reduce heat to low and simmer until tender and most of liquid is absorbed, about 12 to 15 minutes. Let stand 5 minutes, then fluff with a fork. 
  2. MEANWHILE, combine mango and remaining ingredients in a large bowl. Stir in the quinoa. Serve immediately or refrigerate up to 8 hours.  Fluff salad with a fork before serving.
Cooking time (duration)

Prep Time: 10 minutes Cook Time: 15 minutes

Number of servings (yield)

8 servings




Icon f80a97b2 ed92 4cd0 ac2e 8091619063c5 All Del Monte® Recipes


Prepare recipe as directed, except:
-For Mango and Red Pepper Couscous Salad, cook 1 cup couscous, according to couscous package directions, using 1 1/4 cups mango syrup-water liquid.
-For Spicy Mango and Red Pepper Couscous Salad, add 1/4 tsp. dried red pepper flakes or 1 finely diced jalapeño in Step 2.

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