Lentil, Arugula, Mango and Quinoa Salad

Lentil, Arugula, Mango and Quinoa Salad

Summer is the time for potlucks, backyard parties, barbecues and picnics on the beach. A satisfying salad like this Lentil, Arugula and Quinoa Salad is a meal in itslef. Mangoes, red onion, lemony green arugula, lentils, quinoa, and a tangy dressing, this salad is full of healthy and delicious ingredients.

Lentil, Arugula, Mango and Quinoa Salad

If you’re going to a 4th of July party this year, bring this crowd pleasing salad. For this Lentil, Arugula, Mango and Quinoa Salad recipe, I used mixed quinoa because it’s what I had on hand, but feel free to use a traditional white quinoa instead.

Serve it as a side dish or with wedges of pita bread as a light appetizer, or add shrimp or chicken and serve it as a main dish.

Buen provecho!

Lentil, Arugula, Mango and Quinoa Salad

Lentil, Arugula, Mango and Quinoa Salad

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Ingredients

  • 1 cup cooked quinoa, at room temperature
  • 1 cup of cooked lentils, at room temperature
  • 6 cups arugula leaves
  • 1 large mango, peeled and diced
  • 1 avocado, peeled and diced
  • 1/2 red onion, sliced
  • 1/2 English cucumber, diced
  • Salt and pepper to taste
  • Dressing

  • 1 teaspoon white vinegar
  • 1 tablespoon lemon juice
  • 3 tablespoons lime juice
  • 4 tablespoons olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 cup finely chopped cilantro
  • Salt and pepper to your taste

Lentil, Arugula, Mango and Quinoa Salad

Directions

  1. Toss the cooled quinoa with the rest of the ingredients. Taste and add more salt if desired.
  2. In a small bowl mix all the dressing ingredients and add to the salad. Toss and serve room temperature or cold.
  3. Lentil, Arugula, Mango and Quinoa Salad

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