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+ servings
Fully Mediterranean logo
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Course Appetizer, Salads
Servings 4 Servings
Cuisine Mediterranean, Mexican
Diet Vegan, Vegetarian


  • 1 cup cooked tri-color quinoa
  • 1 large ripe mango peeled and diced
  • 1 medium red bell pepper diced
  • 1/4 red onion thinly sliced
  • 1/4 cup cilantro chopped
  • 3 cups arugula coarsely chopped
  • 1/4 cup pepitas


  • 1/4 cup fresh lime juice
  • 1 tablespoon honey
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon chili powder
  • Pinch of cayenne pepper
  • kosher salt and pepper to taste


  • Cook quinoa in vegetable stock according to package directions. Transfer to a bowl and set aside to cool.
  • Whisk together the dressing ingredients in a small bowl. Add the arugula and toss to coat.
  • Add the mango, red bell pepper, red onion, cilantro, arugula, and dressing to the quinoa. Mix well.
  • Serve and top with pepitas.
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