This Simple Quinoa Salad Can Be Made Dozens of Ways
This is my go-to work week lunch. Fluffy quinoa, black beans and mango are tossed with a simple vinaigrette dressing. And there many more ways to make it!
If you’re anything like me, lunch is a time of temptation.
Come lunchtime, if I haven’t meal-prepped something nutritious or if there aren’t leftovers in the fridge, I’m likely to shove some cookies in my face.
Or maybe chips chased with a cold seltzer.
Like you, my days are busy and there are so many decisions to make. I often don’t have the bandwidth to figure out something nourishing to eat in the midst of it all.
That’s where this salad comes in. It can be made on a Sunday and then enjoyed for lunch throughout the week. It’s easy to throw together, filling, and can be customized in many different ways. In fact, you could make this salad every week for a month and enjoy a different flavor profile each time.
The version you see above is made with quinoa, black beans, mango, and tomatoes, plus a handful of fresh herbs. Then everything is tossed in a homemade vinaigrette dressing that adds tang with a hint of sweetness. You can also make this salad with chickpeas or cannellini beans. Or swap the mango for diced apple, add some crunchy nuts, or mix in your favorite kind of cheese. Here’s a variation I shared on Notes in September:
Recipes like this are a godsend. It’s fuss-free self-care at its best — delicious, nourishing, and energizing. Unsolicited advice: make a batch of this salad and give yourself the gift of one less decision to make come lunchtime every day.
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This recipe includes ingredient notes, variation ideas, and a step-by-step video. 🙌🏻