I tasted Mango Quinoa Salad for the first time a few years ago, while visiting a friend in Colorado. Her sister made it for a party and it was gone within minutes. Naturally, I asked if she would share the recipe with me. With only a few small adjustments for my family, this is her recipe. Thanks, Audry! For best results, you’ll want to make this salad the day before serving it. The salad mellows and creates a wonderful combination of flavors and textures after resting a while.
It is tasty on the day you make it, with a very tangy and tart flavor; however, after waiting an extra day, the flavors and textures all come together and the nutty quinoa absorbs all of the different flavors.
{originally published 9-13-12 – recipe notes and photos updated 3-30-15} ONE YEAR AGO: Chocolate Chip Toffee Treasure Cookies TWO YEARS AGO: Rosemary and Thyme Potato Soup THREE YEARS AGO: Homemade Dairy Free Sour Cream
