This is a nutritious salad to add to a healthy barbecue or as a light dinner plate! Great for any leftover quinoa.

If you don’t have mangos around, substitute with pineapple, or even apples.

Serves 4 as an appetizer / 2 as an entree.


2 cups of cooked quinoa. Rinsed and room temperature.

1 large ripe mango. Make sure it’s still firm.

1 small red onion.

1 small bunch of italian parsley

1 lime

1/4 cup of sliced kalamata olives (or any black olive)

1/2 cup of goat’s feta cheese

Olive oil, salt & pepper.


-Take your quinoa and add it to a salad bowl. Make sure its well drained and already room temperature. If you’re using leftover quinoa, cold is fine.

-Cut the mango in chunks, the size you most like. For this salad, the smaller the cuts, the better.

-Take your red onion and cut it in a very fine julienne. (If you have no idea what I’m talking about, check this video:

-Chop the italian parsley. You don’t want it too fine, so don’t worry too much.

-Add the mango, red onions, kalamata olives and parsley to your quinoa.

-If you have the patience and the zester, I would add the lime zest to the salad, and then the juice.

-If you’re making the salad ahead of time, this is the time you want to put your salad in the fridge.

-Right before serving, break the cheese with your hands on top of the salad. Add enough extra virgin olive oil, some salt & pepper and mix everything. I will recommend you use your best sea salt for this salad. I love to use lavender pink salt for this recipe.

Please enjoy!