Diabetes Forecast

Quinoa Mango Jicama Salad

Per Serving

Quinoa Mango Jicama Salad

Makes: 6 servings
Serving Size: 1/2 cup
Calories 130
Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Carbohydrate 24 g
Fiber 4 g
Sugars 3 g
Cholesterol 0 mg
Sodium 90 mg
Potassium 250 mg
Protein 4 g
Phosphorus 140 mg
Choices: Carbohydrate 0.5, Fruit 1, Fat 0.5
  • Makes: 6 servings
  • Serving Size: 1/2 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 5 minutes


1/2 cup quinoa
1 1/2 cups water
1/4 tsp. avocado oil
1/4 tsp. kosher salt
1 cup jicama, peeled and cut into 1/4-inch cubes
1/4 cup thinly sliced red onion
3 oz. mango, peeled and cubed
3 radishes, cut into thin rounds
1 Tbsp. finely chopped cilantro
1/4 tsp. cracked black pepper
1tbsplime juice
1/4tspchili powder
1/4avocado oil


  1. Rinse quinoa with cold water in a colander. Add quinoa, water, oil, and salt to a rice cooker and start it. Once the quinoa is done, fluff it with a fork and spread it on a baking sheet to cool. Set aside.
  2. Once quinoa has cooled transfer it to a large bowl. Add jicama, onion, mango, radishes, cilantro, and cracked black pepper. Toss gently to incorporate. Set aside.
  3. In a small bowl, add lime juice, chili powder, and avocado oil, and whisk together for about 30 seconds to create a light flavorful dressing. Add dressing to the bowl with all the ingredients and mix together gently so the dressing is fully incorporated with the salad ingredients.

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