Low-FODMAP & Vegetarian Quinoa Cucumber Mango Salad

Low-FODMAP & Vegetarian Quinoa Cucumber Mango Salad recipe

I have been missing mangos since I’ve moved back from Cambodia.  I know, you can get them at the grocery store, but they are not the same as in Cambodia.  There are so many different flavors and so many ways to enjoy them.  I’ve passed by the shipped mangos in our grocery store since I’ve been back, a few times I’ve even absent-mindedly grabbed a few on the way thru.  I’ve even made a cocktail out of them.  But, I think I miss Cambodia, and that’s my excuse for picking another one up this past week.

That and I found a recipe from Vanilla and Bean that looked absolutely amazing.  I first put it together following the recipe almost line for line.  However, after I made her dressing, I learned that I am not a fan of adobo sauce.  Since I had to re-vamp the dressing I figured why not mix up a bit more of the recipe as well!  If you like adobo sauce, I bet you would love her recipe and you should go check it out!  If you want prefer a tangy lime vinaigrette, check out my recipe below!

I’ve been on a salad kick lately.  I think its the coming of spring and I’m super enjoying the taste of all the fresh vegetables mixed with the tartness of a citrus dressing. 

For those who are strict FODMAP, bean are out for you.  I would try it with chicken or tempeh.  I think either of those would be amazing in this.

Low-FODMAP & Vegetarian Quinoa Cucumber Mango Salad

Serving Size: 4

Low-FODMAP & Vegetarian Quinoa Cucumber Mango Salad


    For the Salad:
  • 1/2 Cup Quinoa
  • 2 Cups Water
  • 1/2 Cup Pumpkin Seeds
  • 1/2 tsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Paprika
  • 1 15 oz can of Black Beans rinsed
  • 4 Scallions, green part only, thinly sliced
  • 1 Mango diced
  • 2 Cups Favorite Salad Mix, chopped
  • 1/2 English Cucumber, diced
  • 5 sweet peppers, seeds removed, diced
    For the Dressing:
  • 1/4 Cup Olive Oil
  • Juice from 1 Lime
  • 1/4 tsp Paprika
  • 1/4 tsp Cumin
    For the Toppings:
  • 1 Avocado diced just before serving
  • Hemp Seeds
  • Salt and Pepper to Taste


  1. In a small sauce pan over medium heat, boil water. Once water is boiling add quinoa. Cook until water is fully absorbed [15-20 minutes]. Let fully cool.
  2. In a small cast iron skillet over medium heat, combine the pumpkin seeds, olive oil, salt and paprika. Stir continuously. Cook until pumpkin seeds are fragrant, about 5 minutes. Let cool completely.
  3. In a large container or bowl, combine all salad ingredients.
  1. In a jar, combine all dressing ingredients and cover. Shake will to combine.
    Refrigerate salad and dressing until ready to use.
    When you are ready, diving the salad into fourths and top each with 1/4 avocado, few pinches hemp seeds and salt and pepper to taste.


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