DistributorsMain dishes · CRESPO KITCHEN
Tropical Mango Quinoa Bowls
Quinoa, mango and vegetables with a cashew-citrus dressing.
30 min approx.Fresh mango
© 2026 National Mango BoardIngredients
- 1½ cups quinoa
- 1/2 tsp kosher salt
- 3-4 Francis mangos
- 1 avocado
- 1 red pepper
- 1/2 small red cabbage
- 8 cups mixed greens
- Cashews, for the garnish
- Cilantro, for the garnish (optional)
- 1/2 cup raw cashews
- 1 tsp minced ginger
- 1/2 cup orange juice (1 large orange)
- 1 tbsp lime juice
- 1/4 tsp kosher salt
Method
- Soak the dressing cashews for at least 20 minutes. Rinse quinoa and simmer with 3 cups water for 17–20 minutes. Turn off the heat, cover for 5 minutes and add the ½ teaspoon salt.
- Cut mango, avocado and pepper; thinly slice cabbage.
- Drain cashews and blend with ginger, both juices and the dressing salt. Add water gradually only if needed for blending.
- Arrange quinoa and greens in bowls, add fruit and vegetables, then finish with dressing, cashews and cilantro.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Recipe submitted by Sonja and Alex Overhiser, A Couple Cooks