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Mango Coconut Quinoa

This Mango Coconut Quinoa is a healthy and wholesome meal for lunch or dinner. It's vegan and gluten-free. The ingredients are simple making it quick and easy. This recipe is part of my 3-day Cleanse, but I make it often because it's creamy, healthy and satiating!
Category Main Course
Cuisine gluten-free, vegan
Keyword gluten-free, healthy vegan recipes, quinoa bowl, vegan, vegan meal
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1 person
Author Hannah Sunderani


  • 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


  • 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.


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