Quinoa Salad with Mango and Toasted Pistachio Nuts


Care to try a tasty grain salad?

This recipe is inspired by one I lost. Here's the story - Once while on vacation on the west coast I bought a Vegetarian Cookbook (we aren't totally vegetarian but limit the meat eating). The first recipe I tried when we got home was the Quinoa Salad.

We quite enjoyed this great salad, that had pieces of mango and pistachio nuts in it, and a dressing that called for some yogurt.

Then my brand new cookbook somehow got slipped into a pile of newspapers and tossed into the recycling bin by mistake. I never saw it again, nor had I the chance to try any of the other recipes in it. I don't even know what it was called now (so if this recipe sounds like one you've seen in a Vegetarian Cookbook, please let me know.)

Anyway, memories of that delicious salad and the flavour of the mango, nut and quinoa combination stayed with me. So I've attempted to recreate it, with good results I think.


You probably already know that quinoa is considered a 'superfood' because it has so much protein in it for a grain, plus many other nutrients. I used Red Quinoa to make this salad but white or black works fine too. One thing to note about it is that the grains naturally contain a bitter coating, that nature put there to keep the birds away while it is growing. So, you really want to rinse quinoa well before using. I use hot water (from the tap) and a tightly meshed colander (which I bought specifically to rinse quinoa because the tiny grains fall right through a regular colander), and rinse for a good 3 minutes.









This is one of those dishes that is perfect to have in the refrigerator to grab for a quick snack. I personally love it and believe you might too!


Quinoa Salad with Mango and Toasted Pistachios

15 minutes

Yield: 6 - 8 servings or 10 - 12 small 'buffet' servings


  • Dressing :

  • 2 tablespoons sour cream or Greek yogurt
  • 3 tablespoons olive oil
  • juice from half a lemon, about 2 tablespoons
  • 1 clove garlic, minced
  • 2 tablespoon finely chopped onion
  • 1/2 teaspoon salt or to taste

  • Salad:
  • 1 cup quinoa, rinsed well and cooked in 2 cups minus 2 tablespoons of water.
  • 1/4 cup pistachio nuts, toasted in a dry frying pan and chopped
  • 1 mango cut into small cubes
  • 1 rib of celery, chopped
  • Some minced fresh hot pepper. I used about 1/3 of a scotch bonnet. It was a very hot one, but your pepper may not be as hot, so you might need more. (optional)
  • About 2 teaspoons chopped fresh mint. If you don't have mint, fresh basil or parsley would be good too.


Cook Quinoa. This can be done on the stove in a saucepan but I like to use the microwave oven : Add quinoa and water to a covered baking dish. Microwave on high for 5 minutes and then at 60% for another 9 minutes. Let sit with the lid on until the water is absorbed and it has cooled a bit. Remove lid and fluff with a fork.

Heat 1 tablespoon oil in frying pan and saute garlic and onion until soft (this will mellow out the flavours of the onion and garlic). Mix cooked onion and garlic and any juices in the pan with the rest of the dressing ingredients.

Add the nuts, mango pieces, celery, hot pepper and chopped fresh mint (or other fresh herb) to the cooked and slightly cooled quinoa.

Add dressing and mix to coat. Serve warm or cold.

Leftovers keep well in the fridge for a few days.



Thanks for visiting my site,
xo loulou
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6 Responses to Quinoa Salad with Mango and Toasted Pistachio Nuts

  1. Kim says:

    Yum! I’ll show this to the chef!

  2. L A says:

    This has me drooling!!!!!
    L A

  3. Hollie says:

    I love mangos and I love pistachios… so I’M IN!

  4. Elizabeth Turner says:

    Just a tip or two, ideas for you and your site visitors: Easy instant colander for Quinoa (or rice) I wash either grain really well, I usually just use a 750 ml yogurt container. To drain off as much water as possible after rinsing, I put a clean Kneehi nylon over the top of the container.
    Rice for fried rice: I never actually cook this beforehand. I take (again) a 750 ml plastic yogurt tub, fill with 1 C rice and 2 C water, then, with a felt pen, I mark a line all the way around the outside of the container to show the 3 cup level. Now wash the rice thoroughly, drain well, and add the liquid of your choice to fill it back to that marker line. You can use hot water, Clamato juice, broth, salt and pre-season it if you wish. Heat the rice mixture in a microwave till almost boiling, stir, and set aside for an hour or two. You might come back to it, and stir and reheat. I usually just set this up in the morning, at suppertime, I come back to fluffy rice that is easy to fry, and never sticks (the skin of the rice has never been broken).
    No Cholesterol Home Fries: This is easy enough for a youngster to make, and pretty quick: Scrub your potatoes well, cut into chunks ( say 24 for a med. to large potato) Rinse well, cover with a vented lid and microwave until tender. Now spread out in a foil pie plate, set (2 racks down) under broiler for 2.5-4 min. Brown, hot and ready to eat! Of course you can premix these with some oil, pan drippings, grated cheese or chopped meat (even wieners), but then you will have cholesterol- heh heh. Clean up is so easy.

    • Loulou says:

      Hi Elizabeth! Great tips … thanks. I especially like the idea for the home fried potatoes! I’ll be trying your method for sure.

      I’m happy you like my posts. Thank you for dropping by!

  5. Elizabeth Turner says:

    I saved your coleslaw dressing, quinoa mango pistachio salad recipe, the calzones looked awesome, and I initially came looking for a raisin pudding cake recipe. Your material was very much, right up my alley, thank you.

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