Herbs & Garlic Mango Quinoa Salad

Recipe Creator: Chef D

This refreshing summer salad is packed with quinoa, red peppers, sweet mangos, black beans, avocado, and flavourful Sunny Dog Barkin' Herbs & Garlic cheese.


  • 1.5 cups quinoa
  • 2-1/4 cups water
  • 2 limes, juice of
  • ½ jalapeño, stemmed and seeded, finely diced
  • ¾ tsp cumin
  • ½ cup extra virgin olive oil
  • 1/3 cup cilantro leaves
  • 1 red pepper, seeded and finely chopped
  • 1 mango, peeled and pitted and thinly sliced
  • 1 can of black beans, drained and rinsed
  • 2 green onions, finely chopped
  • 1 avocado, halved and pitted then sliced
  • 1 cup Sunny Dog Barkin' Herbs & Garlic Cheddar, diced and some grated for plating


  1. Toast quinoa in a large saucepan over medium-high heat, stirring often, until quinoa is very fragrant and makes continuous popping sound 5 to 7 minutes.
  2. Stir in water and ½ tsp of salt and bring to simmer. Cover, reduce heat to low and simmer gently until most of the water has been absorbed and quinoa is tender about 15 minutes.
  3. Spread quinoa on a parchment lined baking sheet and let cool. Transfer to a bowl to a large bowl.
  4. Process lime juice, jalapeño, cumin, and 1 tsp salt in blender until jalapeño is finely chopped, about 15 seconds. With blender running, add oil and cilantro; continue to process until smooth and emulsified, about 20 seconds.
  5. Stir in cheese, bell pepper, mango, beans, green onions and lime-jalapeño dressing into the cooled quinoa. Toss to combine.  Season to taste.  Serve, topping individual servings with avocado.

ChefD’s tip:  Add avocado just before you serve to avoid browning.