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Lentil, Arugula, Mango and Quinoa Salad

Lentil, Arugula, Mango and Quinoa Salad

Erica Dinho
5 from 6 votes
Servings 4


  • 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
  • ½ red onion sliced
  • ½ English cucumber diced
  • Salt and pepper to taste


  • 1 teaspoon white vinegar
  • 1 tablespoon lemon juice
  • 3 tablespoons lime juice
  • 4 tablespoons olive oil
  • ¼ teaspoon ground cumin
  • ¼ cup finely chopped cilantro
  • Salt and pepper to your taste


  • Toss the cooled quinoa with the rest of the ingredients. Taste and add more salt if desired.
  • In a small bowl mix all the dressing ingredients and add to the salad. Toss and serve room temperature or cold.
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