Recipes // Salads // Quinoa Mango Jicama Salad

Quinoa Mango Jicama Salad

By Chef Ronaldo Linares

Serves: 4-6
Total Time: 15 minutes

For the Quinoa:

  • 1 Cup Quinoa
  • 1.5 Cup of Water
  • 1 tsp. Grapeseed Oil
  • ½ tsp. Salt

Method for Rice Cooker:

Add Quinoa, water, salt, grapeseed oil to rice cooker and stir before cooking. Follow rice cooker instructions.  If using a pot bring quinoa to a simmer, turn temperature to low, cover and cook until quinoa is fluffy and tender. (17-20 minutes) Once the quinoa is cooked place on a sheet pan to cool.

El Cuerpo:

  • 1 Jicama (peeled, cubed)
  • 1 Mango (peeled, cubed)
  • 3 Radish (thinly slied)
  • 1/3 cup. Cilantro (minced)
  • Sea Salt (to taste)
  • Black Cracked pepper (to taste)


  • 2 Limes (juiced)
  • ½ tsp. Chili Powder
  • 1 tbsp. Grapeseed Oil
  • 1 tbsp. Honey

The Salad:

  1. Add all the dry ingredients in a bowl.
  2. Add all the dressing ingredients in a separate bowl and whisk to create an emulsion or just simple let the ingredients come together. Sorry for the fancy talk!!!
  3. Pour in the dressing where your dry ingredients are and toss with hands until every little piece is covered with the dressing.
  4. Eat!!!
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