Mango Quinoa Tabbouleh is a modern take on a classic Lebanese salad. This flavor-packed dish makes for the perfect accompaniment to any meal.
My family loves tabbouleh and it is a dish we often make together. My mom, sisters and I, would pick through bunches and bunches of parsley when making this for parties. I can’t wait for my daughter, Hannah, to join us in preparing dishes together.
This recipe was inspired by my mother, who not only taught me how to cook as a child, but continues to innovate those same recipes.
Mangos are one of my favorite fruits and lucky for me they are packed with nutrients. One cup is only 100 calories and provides 100% of your daily vitamin C! They also contain over 20 vitamins and nutrients, making them a superfood.
Here’s how to cut a mango:
I love this recipe because it is packed with vitamins, but is not dull on flavor. It also makes a great lunch or potluck dish.
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon kosher salt
- 1 3/4 cup cooked quinoa, cooled
- 2 1/2 cups chopped curly leaf parsley
- 1 cup chopped green onion
- 2 cups chopped tomatoes
- 1 cup cubed mango
- 1 cup cubed cucumber
- 1 head romaine lettuce
- In a small bowl, whisk together olive oil and lemon juice. Whisk in the black pepper and salt.
- Place the cooled quinoa in a large bowl. Pour the dressing the overtop. Mix to combine.
- Add the chopped parsley, green onion, tomatoes, mango and cucumber.
- Toss to coat.
- On a serving platter, arrange your romaine lettuce. Place the mango quinoa tabbouleh on top.
This recipe and post are made in partnership with the National Mango Board. All opinions and content (aside from the YouTube video) are my own. Thank you for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂
Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate