| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 12g | 1.5g | 28g |
| sugars | fibre | protein | salt |
| 6g | 5g | 6g | 0.5g |
Quinoa Salad with Huacatay Dressing has quickly become one of my go-to recipes, and I can’t wait to tell you why. There’s something magical about the way the nuttiness of the quinoa pairs with the fresh, citrusy huacatay dressing, not to mention the burst of flavors from the fruit and vegetables. Growing up in Charleston, South Carolina, I’ve learned that the best dishes are those that harmoniously blend different tastes and textures. This salad does just that, making it an unforgettable addition to any meal.
A Burst of Nutrients
Not only is this Quinoa Salad with Huacatay Dressing absolutely delicious, but it’s also packed with nutrients. Quinoa is a powerhouse of protein and fiber, which keeps you feeling full and satisfied. The black beans add an extra dose of protein and fiber, ensuring the salad is both hearty and healthy. The fresh mango provides a sweet touch and is a fantastic source of vitamins A and C, while the cherry tomatoes and red bell peppers offer a plethora of antioxidants.
With so many vegetables in one dish, this salad is perfect for anyone looking to incorporate more plant-based meals into their diet. The huacatay, or Peruvian black mint, brings its own set of health benefits, particularly in the form of digestive support.
A Versatile Side Dish
This Quinoa Salad with Huacatay Dressing is versatile enough to pair well with a variety of main courses. Whether you’re serving it alongside grilled chicken, seafood, or enjoying it on its own, it’s a dish that complements many meals beautifully. If you’re a fan of other quinoa-based dishes like Mediterranean Quinoa Salad or enjoy refreshing salads like Black Bean Salad, you’re definitely going to love this recipe.
Plus, the cool and crunchy elements from the cucumber and red bell pepper make it a perfect dish for warm days. And for those who appreciate a touch of sweetness in their meals, the fresh mango is simply delightful, adding a tropical flair that makes me feel like I’m right by the beach in my beloved Charleston.
So if you’re on the lookout for a nutrient-dense, flavorful, and versatile salad, give this Quinoa Salad with Huacatay Dressing a try. It’s not just a salad; it’s a celebration of vibrant tastes that you’ll want to enjoy again and again.
What You’ll Need
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh mango, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 cup black beans, cooked and drained
- 1/4 cup olive oil
- 1/4 cup huacatay (Peruvian black mint) leaves, chopped
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Method
Step One
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is fully absorbed and the quinoa is tender. Remove from heat and let it cool to room temperature.
Step Two
While the quinoa is cooking, prepare the vegetables and mango. Halve the cherry tomatoes, dice the cucumber, red bell pepper, and mango. Finely chop the red onion, fresh cilantro, and fresh mint. Drain and rinse the cooked black beans if using canned beans.
Step Three
In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, mango, cilantro, mint, and black beans. Mix gently to combine all ingredients.
Step Four
In a small bowl, prepare the huacatay dressing by whisking together the olive oil, chopped huacatay leaves, lime juice, apple cider vinegar, minced garlic, salt, and pepper until well combined.
Step Five
Pour the huacatay dressing over the quinoa salad. Toss gently until everything is well coated with the dressing. Taste and adjust the seasoning if necessary, adding more salt and pepper as desired.
Step Six
Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
