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Quinoa Berry Summer Salad w/ Thai Inspired Mango Dressing

A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.
Prep Time 10 mins
Cook Time 20 mins


  • 1 cup quinoa + 2 cups water + ½ tsp. salt (or 2,5 cups cooked quinoa)

  • 1 package fresh, leafy greens

  • 1 big, thick slice of watermelon

  • 3 cups berries of choice (I used blackberries, strawberries, blueberries and blackcurrant)

  • 3 cups cherry tomatoes (I used a mix of yellow and red)

  • ½ cucumber

  • 4 tbsp. pine nuts


  • 1 small ripe mango

  • 2 tbsp. rice wine winegar

  • Juice from 1 lime

  • 2 tbsp. sweet chilli sauce

  • 2 tbsp. soy sauce (or tamari sauce)

  • 1 small chilli

  • 1 big chink of ginger

  • 2 cloves garlic

  • ¼ cup water (eventually a bit more, depending on how thick you want the dressing)


  • Start by cooking the quinoa by mixing quinoa, water and salt and boiling over low heat for 20 minutes (or until all liquid has been absorbed). Let cool completely.
  • Make the dressing by skinning and cubing the mango and dump everything together in a blender and blend until completely smooth. Eventually add more water, if you want a thinner dressing. Cover and put in the fridge until use.
  • Rinse all the greens and berries. Dry the salad, cut the tomatoes into halves and cube the watermelon and cucumber.
  • Mix together cooled quinoa, greens, tomatoes, berries and cubed watermelon and cucumber. Roast the pine nuts and add them on top of the salad. Garnish with edible flowers (or as in my case just flowers which I made sure not to eat, hehe) and serve with the dressing on the side.


The salad keeps very well in the fridge for up to 3 days (check the leafy green though – if they are dark and limp, the salad is no good anymore).