Quinoa Red Beet Salad with Turmeric Mango Dressing

A refreshing summer lunch or dinner the whole family will enjoy. We sure did.
Prep Time10 mins
Cook Time15 mins
Total Time40 mins
Course: Dinner, Lunch
Servings: 2
Calories: 317kcal


For the salad

  • 1/2 cup uncooked quinoa rinsed
  • 1 cup carrot grated
  • 1 cup cherry tomato halved
  • 1/2 cup spring onion (scallion) chopped
  • 1 cup red beet (raw) julienned

For the mango dressing

  • 1/2 cup mango chunked
  • 1 tsp Dijon mustard
  • 1 clove garlic
  • 1 tsp turmeric powder
  • 1 tbsp apple cider vinegar
  • 1 tbsp extra-virgin olive oil
  • sea salt to taste
  • black pepper to taste


  • Cook quinoa according to the instructions on the package. Allow to cool.
  • In a small blender or food processor, combine all dressing ingredients. Process/blend until smooth. Add water if needed.
  • Combine all salad ingredients a large bowl. Toss to combine and top with mango dressing.


Calories: 317kcal | Carbohydrates: 51g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 327mg | Potassium: 558mg | Fiber: 8g | Sugar: 15g

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