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Easy Vegetarian Quinoa Dish with Spinach and Mango

5 from 5 votes
This easy veggie quinoa dish is a nourishing and wholesome meal for lunch or dinner. It's vegan and gluten-free. Ready in 30 minutes!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
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Mar 22, 2019 (Last updated Dec 16, 2025) by Hannah Sunderani

This easy vegetarian quinoa dish with spinach and mango makes a delicious lunch or dinner! It’s simple and nourishing, vegan, gluten-free and fuss-free.

The ingredients are simple, making it a quick and easy recipe, (especially during the work-week when we have busy schedules). It’s made by sautéing spinach with a bit of coconut oil. Then adding cooked quinoa and mango chunks, and finally pouring in some coconut milk and a splash of lemon juice.

This Mango Coconut Quinoa dish is part of my 3-day Cleanse, but I make it all the time when looking for a wholesome and nourishing lunch. The coconut cream makes it deliciously comforting. We are sneaking in quite a bit of greens by sautéing the spinach. (I also like to use kale, but it’s not always easy to find in France).

Quinoa is a gluten-free and satiating. Sprinkled with a little cayenne pepper and sea salt to sprinkle and it’s a heavenly flavourful dish.

Enjoy this Mango Coconut Quinoa for lunch or dinner. Or, have it amongst my 3-Day Cleanse if you’re looking to re-energize and de-bloat.


GF

Easy Vegetarian Quinoa Dish with Spinach and Mango

5 from 5 votes
By Hannah Sunderani
This easy veggie quinoa dish is a nourishing and wholesome meal for lunch or dinner. It's vegan and gluten-free. Ready in 30 minutes!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serves 1 person

Ingredients

  • 2 tsp coconut oil
  • 1 handful spinach, chopped (about 1 cup tightly packed. You can also use kale)
  • 1/4 cup canned coconut milk
  • 2 tbsp water
  • 1/2 lemon, juiced
  • 1 cup cooked quinoa
  • 1/2 cup mango, cubed
  • cayenne pepper, to sprinkle
  • sea salt, to sprinkle

Instructions

  • In a skillet add coconut oil and chopped spinach (or kale). Sautee spinach on medium-high heat until wilted and bright green (approx. 3 minutes).
  • Whisk coconut milk, water and lemon together. Add cooked quinoa and mango to skillet and pour in coconut mixture. Stir until warm and combined. Transfer to plate and sprinkle with cayenne pepper to taste, and a bit of sea salt.

Approvals

Nutrition

Calories: 525kcal | Carbohydrates: 63g | Protein: 12g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 383mg | Potassium: 1128mg | Fiber: 8g | Sugar: 15g
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  1. Thank you for all the recipes. My girlfriend and I did your 3 day cleanse. We loved the smoothies and the bowls. Both of us felt more clear and cleaner. I felt so good afterwards that I’ve decided to stay vegan. It feels better all around, for my mind, body and the planet. Thank you for the taking the time to write this blog and share everything!

    Reply

    • Hi Angelena! Wow what a very sweet comment. This truly made my day! I am so glad that you enjoyed the cleanse. I absolutely love it too and how it makes me feel when I’m finished. Thanks again for your note and all the best with your plant-based diet! Good on you for making the transition!

      Reply