Serves 8

Prep time 10 min.

Cook time 15 min.


  • 1 can (15oz.) Del Monte® Diced Mangos in Light Syrup
  • 1 cup uncooked quinoa
  • 1 cup diced red bell pepper
  • ¾ cup pistachios or slivered almonds
  • ¾ cup diced red onion
  • ¾ cup chopped fresh cilantro
  • ¼ cup fresh lemon juice
  • 2 Tbsps. vegetable oil
  • 1 Tbsp. grated lemon zest
  • salt, optional

Optional Toppings

  • Test


  1. Drain mangos, reserving syrup. Combine mango syrup and enough water to make 1 1/2 cups liquid in a medium saucepan; add quinoa and bring to a boil. Cover; reduce heat to low and simmer until tender and most of liquid is absorbed, about 12 to 15 minutes. Let stand 5 minutes, then fluff with a fork.

  2. Meanwhile, combine mango and remaining ingredients in a large bowl. Stir in the quinoa. Serve immediately or refrigerate up to 8 hours. Fluff salad with a fork before serving.

VARIATIONS: Prepare recipe as directed, except:

  • For Mango and Red Pepper Couscous Salad, cook 1 cup couscous, according to couscous package directions, using 1 1/4 cups mango syrup-water liquid.
  • For Spicy Mango and Red Pepper Quinoa or Couscous Salad, add 1/4 tsp. dried red pepper flakes or 1 finely diced jalapeño in Step 2.


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