Mango and Onion Quinoa Salad | Guest Post from Spabettie

What can I say? Kristina (aka Spabettie) ALWAYS makes me smile. She is creative and fearless in the kitchen, and her joy is contagious! Kristina’s recipes, photography and personality are all soul medicine for me (yes I’ve been known to troll her site for a quick pick me up).  Enjoy this Mango and Onion Quinoa Salad – perfect for the Assembler’s Kitchen.

I am always honored when I am asked to guest post on another blog, and this time I am especially excited. My friend Kris is one of those people I immediately clicked with. She makes me laugh and she inspires me. We are both excitable and like to wave our hands in the air.

When Kris asked me for a guest post, I did just that. *wave wave wave*

Kris is one of my biggest supporters, always tweeting and sharing my blog, which I appreciate so much. Her enthusiasm gives me energy, and I wanted to put together something extra special in return.

Mango and Onion Quinoa Salad Courtesy

I love to create fresh foods with vibrant color. In the summertime, this is one of my favorite salads and I enjoy it often. Quite colorful, this salad is packed with protein and fresh flavors and makes a great side dish or entree. As Kris calls herself an assembler, this is a great recipe for her. I usually keep everything separate and assemble each salad just prior to serving. This makes plenty for leftovers.

mango and onion quinoa salad

  • 2 cups quinoa
  • 3 cups vegetable broth
  • 1 can black beans, rinsed
  • 1 1/2 cups edamame
  • 1 large mango
  • 1 red onion
  • 1/2 cup marcona almonds
  • sea salt – to taste

Chop the onion and mango, combine and set aside – this part gets better the longer the flavors can marinate. Meanwhile, cook the quinoa with the vegetable broth (you can use these directions) and remove from heat when done. Add black beans to quinoa and allow to cool. Start assembling! Add the quinoa bean mixture to a bowl or serve atop greens. Add edamame and the onion mango mixture. Top with almonds and salt to taste. Alternatively, I have mixed this together into a serving bowl and taken to a dinner party, or prepared in a serving bowl for company.

We eat this a lot this time of year, it’s fresh and filling and I love the flavors together!

Following that theme, I have an easy and fruity dessert that is both decadent and has the fresh taste of summer.

Apricot Bar courtesy

apricot bars

sesame cashew crust:

  • 2 cups raw cashews
  • 2 tablespoons coconut oil
  • 2 tablespoons sesame seeds

Pulse cashews and sesame seeds in food processor; add coconut oil and blend until dough forms. Line 9X9 square baking dish with parchment, spread crust in even layer.

apricot filling:

  • 6 oz (1 bag) dried apricots
  • 1/3 block tempeh
  • 1 tablespoon agave

Pulse apricots and tempeh, add agave. Spread filling in even layer atop crust. Refrigerate 1 hour before cutting in squares. Makes 9-16 squares, depending on serving size. These are delicious and sweet, but healthy enough to enjoy for breakfast. At least that’s what I tell myself…

A big thank you to Kris for inviting me over here to newly remodeled blog (which looks fabulous, by the way!) One more thing Kris and I share in common? We have the same favorite song! Perhaps we will sing it karaoke someday… ;)

Inject some more joy into your life and visit Spabettie now, subscribe to her posts, follow @spabettie on twitter – you will not regret it!