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Quinoa Mushrooms Mango Lime Vinaigrette


The Quinoa Mushrooms Mango Lime Vinaigrette recipe can be either eaten as a side dish with chicken, meat or fish or even by itself. Believe me, ‘She’ told me that her stomach was so full that she couldn’t breathe 🙂 Just joking! However, she enjoyed every piece of it.

It contains some of the most usual ingredients anyone can find in an every day kitchen; Quinoa, broccoli, mushrooms, onions, parsley and many more. Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy!


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Quinoa with Mushrooms and Mango Lime Vinaigrette

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Salad
Cuisine: International, Vegan
Keyword: Food Recipes, Pleasures, Wheats & Grains
Servings: 8 People


  • 125 grs white Quinoa , thoroughly washed
  • 175 grs red Quinoa , thoroughly washed
  • 1 head Broccoli , cut in small florets
  • 600 grs Portobello Mushrooms , small size with stems thickly sliced
  • 2 Orange bell peppers , seeded and ribs removed, cut in small ½ cm cubes
  • 5 Spring Onions , white parts only thinly sliced
  • 1 cup fresh Parsley , leaves picked
  • 1 Mango , thickly sliced
  • 7 tablespoons EVOO , Extra Virgin Olive Oil
  • 40 ml Lime juice
  • 25 ml Cider Vinegar
  • 1 litre Vegetable Stock , Bouillon
  • 4 cloves Garlic , smashed
  • 2 teaspoons Sea Salt
  • 1 teaspoon freshly ground Black Pepper


  • In a medium pot bring water to a boil then add the broccoli and simmer for 2 minutes. You want your broccoli crunchy. With a slotted spoon take out of the water in a bowl filled with water and ice to stop cooking, saving the boiled water. Keep aside.
  • Wash thoroughly the quinoa under cold running water. In the same pot of the broccoli add the vegetable stock and bring the water back to a boil then add quinoa, reduce heat and simmer for 12-15 minutes. Ready when it changes texture. Don’t overcook them, you want them a bit crunchy. Take out of the pot in a fine net and place under water to stop the cooking. Set aside.
  • In a large saucepan over high fire, heat 2 tablespoons of oil along with2 cloves of garlic, then add half the mushrooms and cook until the mushrooms start to brown, about, about 4 to 5 minutes. Season with salt and pepper. Don’t move them or toss them very often as you want a nice crust on the mushrooms for both nice texture as well as to retain their liquid. Discard the garlic and keep aside. Repeat for the remaining mushrooms.
  • Prepare the dressing by adding in a food processor, with the metal blade fitted, the Mango, oil, lime juice, cider vinegar and season with salt and pepper. Blend until a nice smooth dressing is achieved. Dilute with a tablespoon or two of water in case too thick.
  • Add to the bowl the quinoa, broccoli, mushrooms, bell peppers, onions, parsley and the dressing and toss. Season to taste with season salt and pepper.

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