Sweet and sour summer quinoa salad


It was love at first taste with this light and tangy salad at my local grocery store.

But paying $9.00 per pound for it from the self-serve section? That’s when I decided to take matters into my own hands.

After cooking, chopping and swapping some ingredients, I’m pretty pleased with the result, which makes a delicious midsummer dinner or side dish to share.

Sweet & Sour Summer Quinoa Salad


  • 2 cups uncooked quinoa
  • 1 green bell pepper, diced
  • 2 mangoes, peeled, pitted and diced
  • 1/2 red onion, diced
  • 1 can black beans, rinsed
  • 1 handful parsley, roughly chopped
  • 1 cup dried cranberries
  • 1/2 cup balsamic vinegar
  • Salt and pepper, to taste


  1. Cook quinoa according to directions on package, set aside
  2. Prep veggies while cooked quinoa is cooling, combining bell pepper, mango, onion, beans, parsley and cranberries in a large bowl
  3. Add quinoa, then balsamic vinegar, salt and pepper, mixing to incorporate
  4. Chill in refrigerator for a few hours (or overnight) before serving

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