All week on my Instagram, I am sharing ways to eat more healthy salad bowls super loaded with plenty of leafy greens, dietary fibre and wholefood goodness. Today's recipe is made with cooked quinoa, fresh veggies and surprise---mango! Come join in the fun by following along and tuning into the blog all week for the free recipes!
This bowl of goodness is what I call "scrappy salad" and is made with leftovers or whatever I have on hand in the kitchen. Making salad bowls like this uses up all your leftovers, makes quick work of meal prep and planning ahead for the week.
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Quinoa Mango "Scrappy Salad" Bowl
Seriously, you cannot deny the health benefits of making this salad bowl. The high fibre content is super gut-friendly, feeding your gut microbes and helping to naturally rebalance the gut flora and the digestive tract. With the quinoa, it is also super filling and can help you reduce those pesky sugar food cravings by keeping you fully satiated for some time after eating. This is a great way to help balance your food intake and kick start lasting weight loss.
Quinoa is an easy gluten-free "grain" to cook and commonly used in vegan and vegetarian dishes. It is best rinsed first using a fine mesh sieve until the water runs clear.
To make, simply dump raw quinoa grains into a medium-sized pot with water. Or you can use a veggie stock or your favourite bone broth, with a dash of rock salt to season as it cooks. Bring the pot to a boil, and then simmer, uncovered, until the quinoa grains become tender and a little white-ish "tail". This usually takes up to 15 minutes.
Quinoa Mango "Scrappy Salad" Bowl
Ingredients
1 cup quinoa, pre-cooked according to packet
1 cup of raw broccoli, fresh
1/2 cup mango, diced
1 handful of cherry tomatoes, yellow & red
3 tbsp garlic infused olive oil
cracked pepper and pink rock salt to season
In a large mixing bowl, add the quinoa, mango, raw broccoli, and chopped tomatoes. Toss with the olive oil and seasonings. So easy!
This wholefoods based salad is super filling and loaded with protein and fibre from the quinoa but you can add to this by topping with 1-2 hard boiled eggs, seasoned chunks of baked chicken breast or salmon. Its super filling on its own, so keep your portion size to only 1/2 cup if you add to it.
Batch Cook Recipe
Batch cook a heap of quinoa to save for future meal prep and other meals in the coming weeks. Will keep well in the freeze for a month or more; in the fridge, cooked quinoa keeps well for up 3-4 days in a sealed tub.
Healthy Recipe Ideas
Wholefood salad recipes like this provide a simple high-fibre based recipe to experiment with more wholesome ingredients and adding fruit to your bowls. You can swap the mango for any fruit that has a tangy burst of sweetness such as mandarin, grapes, kiwi and low carb berries. Mix up the other ingredients as well by trying roasted capsicums or cucumber chunks instead of the cherry tomatoes. Be bold and don't be shy to experiment with your salad ingredients!
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Just a reminder, be sure to bookmark this blog's meal planning category because you'll regularly find new meal planning support, ebooks, and freebies right here on Eat Nourish Glow the blog.
Healthy + happiness,
Emma Lisa xx
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Save this wholefood recipe to your Pinterest board for your future reference or bookmark this page. Quinoa is such a healthy alternative to rice, pasta or other gluten-based grains.
Looks for good for you, what's quinoa taste like? Never tried it before but keep hearing how healthy it is for you
Always looking for new ways to use quinoa, thanks Emma!
Kristi x
This sounds like a really great salad, great for the warmer weather and bbq food too! Thank you for sharing this recipe!
Lauren - Bournemouthgirl