Sprouted Quinoa Salad with Mango, Black Beans and Avocado – Gluten-free + Vegan

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Sprouted Quinoa Salad with Mango, Black Beans and Avocado - Gluten-free + Vegan

Phew! Life has been a bit busy lately. We’re still trying to get caught up on all the work we have going on right now. Between being away from the studio for 2 weeks and with how much client work we have booked, we’ve really been putting in the hours. We also spent the weekend painting the downstairs here at the house, getting it ready to sell. OK, well actually we had a friend here doing most of the painting while we worked on client work, but I helped for a handful of hours on Sunday! We also spoke at the State University at Fredonia on Monday night, to final-year design and print making students, which was really, really fun. On top of all of this, I have been trying to get to yoga every morning for my 90-minute practice. I have had to miss a day here and there, but when life is busy, it is when I need it the most.

The last week and a half actually seems a little bit like a blur. So, I have been trying to sneak time into the kitchen here and there, when I can, but it is proving to be a bit difficult right now. Last week, besides the delicious Baingan Bharta that I made, I made a HUGE pot of vegetable soup and I also made a version of this delicious gluten-free flatbread with roasted vegetables from Karina, the Gluten-Free Goddess. I basically lived off of those meals and that worked fine, but now I am ready for life to calm down a bit, so I can start playing with new recipes!

I am hoping to have some time this weekend to play around with some gluten-free, vegan waffle recipes and I am also thinking of making a fun new dessert treat, similar idea to the coconut dark chocolate treats that I made and everyone has been loving so much! Plus, I have been dreaming of a pie recipe, that I just need to find the time to actually make. So look for those recipes, hopefully really soon, and definitely some others, too.

In the meantime, I made this salad for lunch today and I was really glad that I made the time to do so. It was super simple and a really nice bright and fresh spring meal. I happened to have sprouted quinoa that I had picked up at the market, but any regular quinoa would do. I also ended up topping this salad with avocado when I served it. I forgot about the avocado when I took the photos, but it was a perfect addition. You could also add in some red bell pepper if you have some on hand or fresh corn, etc. If you don’t want a little spice, skip the jalapeño or just start with half of one.

The weather is starting to really warm up here, but more than the temperature, the biggest change in this time of year that I absolutely adore is the sunshine. I miss the sunshine during the winter months and it is my favorite part of the spring. Salads like this feel like the perfect light meal to eat when the sun is shining!

What have you been eating lately? Have you had a lot of time in your kitchen or has life been hectic?


Sprouted Quinoa Salad with Mango, Black Beans and Avocado - Gluten-free + Vegan

[print_this]Sprouted Quinoa Salad with Mango, Black Beans and Avocado – Gluten-free + Vegan
serves 4-6

  • 2 cups cooked organic sprouted quinoa
  • 1 mango, diced
  • 1 cup of canned organic black beans, drained and rinsed
  • 1 cucumber, quartered the long way, then sliced
  • 1 cup organic cherry tomatoes, halved
  • 1 jalapeño, seeds removed, minced
  • 3-4 scallions, sliced thinly
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 avocado, diced


  • juice from 1 lime
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • zest from 1/2 lime
  • salt and pepper, to taste

Cook the quinoa according to package directions. After it is cooked, fluff the quinoa with a fork and set aside to cool.
While the quinoa is cooling, mix the dressing in a small bowl, whisk well to combine.

Once the quinoa is cooled, toss it with the mango, black beans, cucumber, tomatoes, jalapeño, green onions and cilantro. Drizzle the dressing over top the salad, and toss gently to evenly coat. Salt and pepper to taste.

Serve the salad at room temperature or chilled topped with a small sprinkle of sliced green onions and fresh cilantro, as well as some diced avocado on top, if you wish.



Did you make this recipe - or any others from the TY archives?

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10 Responses

  1. ohmygoodness….I have been so busy, too! its been hectic, and have only been able to try 2 new recipes this month….ooops!

  2. My boyfriend makes something similar for me, but he adds a bit of lime juice. He won’t give me the recipe (because he likes surprising me with it) – but I’m happy I’ve finally found a similar recipe to tide me over 🙂

  3. Vicky says:

    This recipe looks so fresh! I love lime juice and prefer it to lemon most of the time! We’ve started to make our hummus with it too!

    I will most definitely try this soon!

  4. ingrid says:

    Hi Beth, nice salad! For me it was first time preparing and eating quinoa. I turned out little too wet, but still..very yummie, thanks! Making your baingan bartha this easter with some nice alu paneer.

    • tastyyummies says:

      Hey Ingrid – hmm was the quinoa dry and cooled when you made the salad or was it pretty soggy? Glad you still liked it though! And the baingan bharta – I am so in love with that dish, I could eat it every week!

  5. Lou says:

    YUM…. mango in salad is SO good. This would be perfection with a bucket of guacamole on top 🙂

  6. Cara says:

    I. Want. This. Now.

  7. Trudy says:

    Hi! Just served this salad for my birthday lunch with the girlfriends, it went down a treat!! So yummy!! I will reblog on my website later this week (trudysfood.wordpress.com). Thanx for sharing!!!

  8. […] wonderfully tasty quinoa salad by Tasty Yummies!! Highly recommended with your choice of meats, to accompany a BBQ or simply enjoy on its own! I […]

  9. Pat says:

    Wonderful refreshing salad. What a treat! Thanks

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