Are you lucky enough to be enjoying a Thanksgiving meal this year? Some friends of ours are hosting a dinner for all of us American and Canadian ex-pats and I can’t wait to share a couple of my favorite vegan Thanksgiving recipes with them. Having said that, I can only eat so much stuffing, mashed potatoes, Tofurky and pumpkin pie. With all that over-indulgence, I’ll be seeking-out lighter meals after the festivities are over. I thought you might too. So here’s my Thanksgiving gift to you: a refreshing quinoa salad with mango, cucumber, avocado & black beans. I lovingly refer it as The “Next Day” Salad!
This salad is light yet satisfying. The cucumber, fresh coriander (cilantro), mint, and lime make it super refreshing, and the black beans and quinoa give it a protein punch.
 |
 |
Notes – Refreshing Quinoa Salad with Mango, Cucumber, Avocado & Black Beans
- The lime juice will help prevent the avocado and mango from turning brown, but you’ll want to serve this the same day you make it.
- Toss in a handful of baby spinach or rocket (arugula) if you want a few greens in there.
- Go ahead and add a pinch of chili flakes if you like things hot!
 |
 |
 |
My friend Lisette taught me how to cut a mango, Queensland-style. The trick is to use the stem as your guide. Simply slice the mango to the left or right of the stem. If you hit the stone (pit), just move a little farther from the middle, until you can slice the whole way through. Then carve horizontal and vertical marks in the flesh, and push against the skin to fan out the fruit. I love it – thanks lady!
Refreshing Quinoa Salad with Mango, Cucumber, Avocado & Black Beans
I also like to call this the “next day salad” – it’s perfectly fresh and healthy after you’ve overindulged on heavy foods! Vegan, Gluten-Free
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Salad, Side
Ingredients
- 1 cup quinoa, rinsed and drained
- 1 can black beans, rinsed drained
- 1 fresh mango, cubed
- 1 ripe avocado, cubed
- 1 cucumber, seeds removed and diced
- 1/2 cup mint, chopped
- 1/2 cup fresh coriander (cilantro), chopped
- 1/3 cup olive oil
- 2 tbsp lime juice
- 1 clove garlic
- salt and pepper
Instructions
- Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
- In a large bowl, whisk together the olive oil, lime juice, and garlic.
- Add the remaining ingredients, including the quinoa, and gently combine. Season with salt and pepper. Place in the fridge for 20 minutes to let the salad cool and flavors combine. Serve immediately.
Recipe Note
One Green Planet asked me submit a Thanksgiving recipe again this year. Last year, I came up with some Quinoa-Stuffed Thanksgiving Squash, which is not only beautiful but also filling and nutritious. This year, I decided to prepare something a bit lighter. The full recipe is available on the One Green Planet website and I’ve also re-posted it here along with a few more photos. To everyone celebrating Thanksgiving this week, have a safe and happy holiday!
