food to glow

feel good food that's good for you

mango, lentil and quinoa salad by food to glowThere is a definite autumnal feel to the air up here in Scotland. The sun is out on this bright unseasonably chilled August day, but it holds little warmth. I don’t know about you but today, walking to a friend’s house, I had to turn back and pop on not only a jacket, but a scarf too. My hands were also chilled, but I couldn’t bear to dig out the gloves so in my pockets they went. Perhaps it is time to put the fan back in the garage…

With my ‘thin’ Florida blood I know I feel the Scottish cold more than most people my age (I have had chilblains in June!), but I can’t quite give up on salads just yet. Certainly not this warm one. I have been transitioning into soups and bits on bread (more on that soon), but salads are still on the menu here at food to glow. At least until the first frosts. Which may be just around the corner, apparently.

mango, quinoa and lentil salad by food to glow

ingredients for the salad, but the spring onion wasn’t used 🙂

This end of summer kind of salad brings the smells and tastes of southern India into your kitchen. And sunshine too, in the ovoid form of saffron-bright mango. Even if the sun isn’t shining we can always rely on slices of juicy mango to sub in for that other – fickle – orb. Just leaning over the sink eating one (all the best mangos need eating over a sink, or in a bath) will transport you to a sunny and – crucially – warm place.

Although the quinoa is of course not typical of southern India, turmeric, cumin, mustard seed, coconut, mango, shallots, leaf coriander and lentils are. Also sneaking into the dish is the more northerly garam masala; use it if you have it but this salad is lovely with just the other spices.

What’s your weather like right now? Are you eating for the season, or clinging on for dear life to your sandals and salad lifestyle? Perhaps you Antipodeans are switching off the fire and gearing up for summer foods. Let us know!

mango, quinoa and lentil salad by food to glow

Golden Mango and Quinoa Salad with Lentils, Shaved Coconut and Crispy Cumin Shallots

  • Servings: 3-4
  • Time: 30 minutes
  • Difficulty: easy
  • Print

We can’t get enough of this sunny salad. To make this salad super-quick, use pre-cooked lentils and quinoa; I like to keep a stash of both in the freezer for just such dishes.

Freshly-made this is a great lunch or supper, but it also makes for tremendous leftovers (think healthy bagged lunch). Just bring it to room temperature or gently steam/microwave to warm. Keep the mangos and leaf coriander separate if you think you may wish to do the latter. Top Tip: Make more crispy shallots than you need, storing in the refrigerator to add to other savoury dishes throughout the week.

3 tbsp coconut oil or light rapeseed/canola oil – divided use

½ aubergine/eggplant (approx. 130g/2 cups, diced), 1.5 cm/ ½ inch dice

100g (scant 3/4 c) raw cashews

6 shallots or 1 red onion (or more for extra)

¼ – ½ tsp salt

1 tbsp cumin seeds

2 tsp garam masala

¼ tsp smoked paprika

1 tbsp mustard seeds

1 tsp ground turmeric

½ tsp black pepper

275g (2 cups) cooked quinoa

300g (1 ½ c) cooked Puy or Puy-type lentils

3 rounded tbsp dried sour cherries, barberries or raisins – or a mixture, soaked in warm water for 10 minutes then drained (I don’t always do that and it’s fine)

1 mango, peeled and flesh diced

¼ small coconut, shelled and flesh shaved OR use quality, dried coconut

Small bunch of leaf coriander, torn

Lime juice or tamarind puree – optional

1 red chilli, deseed and sliced – optional

Chilli flakes – optional

Preheat the oven to 180C/350F.

  1. Toss the diced aubergine with ¾ tbsp. of oil and bake until just starting to look golden, and when pressed are quite soft but not mushy – about 12 minutes. Depends on your oven. Set aside.
  2. Pop the cashews on a baking tray and roast in the oven for 8 minutes. Set aside.
  3. Meanwhile heat 2 tbsp of the oil in a wok or wide shallow pan. When it is at a low-medium heat add the shallots and a pinch of salt, tossing around in the oil (TIP: the salt helps prevent burning). Stir frequently to prevent burning. You want them to be soft and deep golden brown, but not burnt. Add in the cumin seeds when you feel the shallots are nearly ready. Maybe add a pinch of sugar too. Remove the onions with a slotted spoon and drain on kitchen paper. Set aside for now.mango, quinoa and lentil salad by food to glow
  4. Add the remaining ¼ tbsp. of oil to the same pan along with the remaining spices. Let this sizzle for 30 seconds then add in the cooked quinoa, lentils, sour cherries and most of the toasted cashews. Stir and toss for a couple of minutes then add the cooked aubergine. Add a little water, or mango juice from the mango stone, if you feel it needs it. Taste for seasoning, adding a little lime juice or tamarind if needs be for balance.
  5. Almost ready to eat! Pop all into a large serving bowl and toss through the mango pieces, coconut and leaf coriander. Top with the crispy shallots, chilli slices and the remaining cashews. Serve warm.
mango, quinoa and lentil salad by food to glow

mango, quinoa and lentil salad by food to glow

who needs a table? laptop salad

 P.S. I’ve served this with a mango lassi. I just kind of made mine up, but if you want a proper recipe see this one over at Chilli and Mint.

Nutrition: Lentil Love! Lens ensculenta – lentils  -punch well above their weight in the nutritional stakes. Fibre, of course, but also a host of vitamins and minerals, including a ridiculous amount of folate, which is essential for heart health. These ‘great balls of fibre’ are fantastic for energy, stabilising blood sugar and lowering cholesterol. And they are incredibly versatile too, being perfect for adding protein and fibre to many dishes. Here’s more information on this wonderful plant.

Lentil Recipes on Food To Glow:

Provencal Lentil Burgers with Tapenade 

Lentil Bolognese

Shepherdess Pie (and oldie but a favourite)

Tandoori Lentil, Potato and Eggplant Hash

Coconut Rice with Sweet Potato and Black Lentils

Black Tarka Dal with Tamarind Sauce and Jhal Muri

Baharat Quinoa, Lentils and Egg Breakfast

Lentils, Poached Egg and Paprika Spiked Yogurt 

Warm Beetroot, Lentil and Pepper Salad with Griddled Halloumi

extra shallots for another day

extra shallots for another day

49 thoughts on “Golden Mango and Quinoa Salad with Lentils, Shaved Coconut and Crispy Cumin-Shallots

  1. The weather is turning in Northern Nevada also. 😦
    I laughed when I saw your confession that you didn’t use the Spring onion in your salad. I often take the photo of my produce, make dinner and then come up with a recipe. So I have to look back at the photo to see if I listed everything in the photo in the written recipe that I just made up. I’m sure someone would notice. Enjoy your last days of summer. Be well, Tracey

    1. Luckily it isn’t an integral part of the dish, so not like leaving out the lentils! I do like to top things like this with freshly chopped spring onions though :-). And speaking of fresh, enjoy the fresher feel to the air. Sun and cooler temps are welcome, just not rain and driving wind!

  2. Your salad is beautiful. The colors are spectacular and the ingredients are unique. A small shift in our weather over here in Seattle Washington. Still a bit warm enough to continue preparing summer salads. Autumn is coming, I can feel it in the air.

  3. It’s cold here too, no Indian summer to speak of this year. I’ve been craving comfort food like crazy! This salad looks like it bridges the gap – still healthful glorious salad, but stick-to-your-ribs lentils to warm you up. And those shallots! Yum!

    1. Hubby just back from Norway and it is cool there too. Ach well, it was nice while it lasted :-). I knew you would approve of a lentil salad, Katie.

  4. theveganmuffinwoman says:

    This looks perfectly autumnal and delicious!

  5. Anne says:

    Expecting 100 degrees in Dallas today and for the foreseeable future. I’m longing for the flavors of fall but we’re still deep in the heart of summer. Beautiful salad!

    1. Blimey that’s hot! I don’t think I would like that kind of temperature anymore, although I do moan about being cold here. I hope that autumn is not too far away. I suspect that you hang on to heat for quite awhile, like Florida. It never really gets cold cold, does it?

  6. Umm yes please! Looks heavenly.

  7. I can’t get enough of your recipies! Simply amazing!

  8. toshajihn says:

    WOW WOW WOW!!!

  9. This looks stunning, must give it a go. Have to admit I’m off to Cornwall for a week tomorrow and nothing is going to stopI won’t let the present coolness stop me surfing (but I might put both me and the kids in full length wetsuits – shhhh).

  10. Francesca says:

    Wow! So colorful and delicious

  11. I cannot wait to try this colorful salad! Im also gluten free and this salad just caters to my needs visually, tastefully and dietary wise!

    1. Thanks so much. I”m pleased it appeals to you in in so many ways.

  12. Sana Keller says:

    Sounds amazing! Love the cumin-shallots 🙂

  13. platedujour says:

    Great recipe and lovely pictures! By the way I forgot to mention before that I really like the new picture of you, you look very glamorous 🙂 xx

    1. That’s too funny. It is one my husband took on his terrible phone just so he would have a pic of me (why, I don’t know). The other one was several years old but his one is missing so many pixels that in patches I am orange and blue! I recently got my haircut and my daughter may try and ambush me at some point before it grows out into unmanageableness again. But thank you. That’s very sweet of you to say. I look very serious though!

      1. platedujour says:

        What do you mean you don’t know why he wanted to have a pic of you?? Only looking at the picture the reason seems to be obvious to me 😀 You know I usually look very serious and people ask me to smile, I always reply “why?” You look great on that pic, nothing to be added or to do be done more about it 🙂

  14. stvl33 says:

    Yum, and super healthy!

  15. narf77 says:

    I have never been disappointed by seeing a new recipe posted to your luscious blog Ms Kellie…and I am hard to please. This one is so full of eclectic and delicious flavours that anyone would be hard pressed to find something not to like in it. Lubbly jubbly stuff and perfect for summer. Pity I have boycotted summer and am stubbornly refusing to admit that it is almost here eh?

    1. That’s only because you know you have a large garden to tackle! You’ll be happy when it warms your bones; and you can commence drinking wine out of doors ;-). And thank you for your very generous comment, Fran. You are always so sweet to me. :-))

      1. narf77 says:

        Your blog is one of the blogs that I LOVE seeing a new post in my RSS Feed Reader, even if I have been letting it slide for a week or so and there are over 100 posts inside, I can skip a lot of blogs but never yours. Your blog is genuine, incredibly useful, eclectic and fun and I never fail to get something out of your posts. You make food education fun, and VERY tasty fun 🙂 . If I combine gardening with drinking wine out of doors I fear I might just get lost down in that jungle and you might never see me again 😉

  16. Sally says:

    Love the sound of these flavours and textures Kellie

  17. Lori says:

    Wow! Lovely combination of flavors!

  18. Jess Carey says:

    Oh my goodness this looks AMAZING!! Banking this one for summer when I can get mangos again! (COME ON DECEMBER!!)

    1. Most any fruit you fancy would be good, espesh oranges or figs! I hope you warm up soon.

  19. It’s beautiful and bright but chilly done here too, and my Mum with her ‘thin’ blood is visiting from Abu Dhabi and really feeling it! Love your dish, fab flavours, as always xx

    1. Thanks so much, Elaine. Tell your Mum I completely understand where she’s coming from. Don’t mock her when she wants to wear a puffa jacket and scarf! I would do that now if I could 🙂

      1. Oh no, I don’t mock, I just provide endless layers 🙂

      2. I’ve had to do the same for my dad. In July.

  20. Beautiful. The weather is in a very similar transitional state in the south of England too. I had a jumper on yesterday. This looks divine. I have an end of summer/autumnal salad coming soon too.

    1. I look forward to your recipe then!

  21. mmmarzipan says:

    Absolutely stunning dish

  22. ahhhh! This looks and sounds freaking delicious!

  23. lizzygoodthings says:

    Kellie, this sounds scrumptious, especially with the mango lassi…. it’s still chilly here, but spring is in the air, I see the blossoms on trees about to burst open, which makes me happy… it’s been a bitter winter here, though I was stuck indoors with my broken foot. Enjoy your weekend, lovely lady.

  24. retrocookery says:

    What a great salad to try in sunny Queensland, we have such great local produce, can’t wait for the sunny weather.

  25. I am in love with absolutely everything about this salad. Love the texture and flavor combos – I would eat this all year! We are definitely feeling cooler air here in Switzerland too…almost time for oven roasting and soup stewing again!

  26. lovely textures, colours and flavours here Kellie. I like the crispy shallots – possibly quicker and easier than normal onions to prepare (indian food often contains crispy onions as a topping). In any case I shall be trying this out for lunchbox .

  27. WOW! So many amazing flavours, this looks amazing!!

  28. JuYogi says:

    OH MY GOSH!
    This just looks sooooo delicious! Awesome!

  29. marycheshier says:

    Reblogged this on How 2 Be Green and commented:
    i have to try this…. headed to the store now to get what I need

  30. Kavey says:

    If we eat first with our eyes, I’ve already devoured the plate!

  31. seanaann says:

    Reblogged this on Simply Seana. and commented:
    YUM-O!

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