Tangy Quinoa Spring Salad Cups

Course Salads
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 people
Calories 393kcal
Author Aimee


  • 2 Tablespoons fresh squeezed orange juice
  • 1 Tablespoon red wine vinegar +1 teaspoon
  • 1 small clove garlic crushed
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1 1/2 cups cooked red quinoa
  • 1 1/2 cups cooked black beans
  • 3 Tablespoons chopped fresh cilantro
  • 1/2 English cucumber washed
  • 1 jalapeno
  • 1 ripe Ataulfo mango
  • 1 ripe Hass avocado
  • 8-10 young radishes
  • 6 red cabbage leaves for presentation (optional


  • For the vinaigrette: Whisk together orange juice, red wine vinegar and crushed garlic. Drizzle in the olive oil; season with salt and pepper.
  • In a medium bowl, combine quinoa, black beans and cilantro. Add 2 Tablespoons of the vinaigrette and mix well.
  • Cut the cucumber into small chunks. Thinly slice the jalapeno, discarding the seeds.
  • Peel the mango, slice on either side of the seed, then cut into 1 cm cubes. Cut the avocado in half, remove pit, peel, and cut into 1 cm cubes. Thinly slice the radishes.
  • In another medium bowl, combine cucumber, jalapeno, mango and radishes. Drizzle with 2 Tablespoons vinaigrette and mix well. Add in cubed avocado and toss gently.
  • Divide quinoa mixture among the red cabbage leaves. Top with a generous helping of the tangy spring mango-avocado salad. Finish with a little more orange vinaigrette. Enjoy at once.


Calories: 393kcal | Carbohydrates: 51g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Sodium: 124mg | Potassium: 831mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1205IU | Vitamin C: 60.5mg | Calcium: 74mg | Iron: 3.8mg