Quinoa Salad with spinach, mango and avocado

Quinoa Salad with spinach, mango and avocado

Salad in a cup – practical for on the go

Suitable forMuscle Building
Difficulty Intermediate

Nutritional value: per 100g

109 kcal
13 g
6 g
3 g


1/2 red onion (medium)
1 mango (medium)
150 g quinoa (raw)
100 g spinach (fresh)
120 g black beans (soaked in cold water overnight)
2 tbsp tahini
1 tbsp lemon juice
2 tbsp olive oil
coarse sea salt, pepper
For that extra fat-burning kick:
1/2 fresh chilli pepper

Preparing the quinoa salad with spinach, mango and avocado

  • Add your softened beans to a pot, cover with fresh water and simmer on a low heat for 50-60 mins. Let them cool.

  • Quickly rinse your quinoa in a strainer until it runs clear.  Boil approx. 450 ml of water.

  • Add the quinoa and cook at a low heat for about 12-15 minutes until the liquid is gone. Then pour it all into a strainer and let it drip dry.

  • In the meantime, cut the onions into fine rings, peel your avocado and mango and cut them into small pieces.

  • Wash and dab-dry your spinach.

  • For the dressing: Place all your ingredients in a little bowl and combine well. 


For the to-go version, simply add all your ingredients to a container in layers. when filling your salad in, remember: The carbohydrates come first, then the salad and then the vegetables. The dressing should be kept in a separate container or tub so the salad doesn’t get soggy.




Add sprouts, nuts, chia seeds or an extra portion of protein like chicken, tofu, feta or goats cheese to your salad as desired.