Vickys Aduki Bean, Mango & Quinoa Salad, Gluten, Da

Name: Vickys Aduki Bean, Mango & Quinoa Salad, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 grams raw quinoa; 720 ml lightly salted water; 1 can 400g aduki beans, drained; 1 mango, diced; 1 avocado, diced; 1 cucumber, seeds removed & diced; 1 small bunch mint leaves, chopped; 1 small bunch coriander/cilantro, chopped; 80 ml olive oil; 2 tbsp lime juice; 1 clove garlic, finely chopped; 1 salt & pepper to taste

Servings: persons

175 grams raw quinoa
720 ml lightly salted water
1 can 400g aduki beans, drained
1 mango, diced
1 avocado, diced
1 cucumber, seeds removed & diced
1 small bunch mint leaves, chopped
1 small bunch coriander/cilantro, chopped
80 ml olive oil
2 tbsp lime juice
1 clove garlic, finely chopped
1 salt & pepper to taste

1
Place the quinoa along with the water in a medium saucepan.
2
Cover and bring to a boil, then reduce to the lowest heat setting.
3
Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes
4
In a large bowl, whisk together the olive oil, lime juice, and garlic.
5
Add the remaining ingredients, including the quinoa, and gently combine.
6
Season with salt and pepper.
7
Place in the fridge for 20 minutes to let the salad cool and flavors combine.
8
Serve immediately.
9
You can substitute the beans for any kind you prefer, black beans, pinto, haricot, butter beans etc, all taste great!

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 175 grams raw quinoa, 720 ml lightly salted water, 1 can 400g aduki beans, drained, 1 mango, diced, and more.

Yes, Vickys Aduki Bean, Mango & Quinoa Salad, Gluten, Dairy, Egg & Soy-Free falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vickys Aduki Bean, Mango & Quinoa Salad, Gluten, Dairy, Egg & Soy-Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions