Mango and Red Quinoa Cereal

Mango and Red Quinoa Cereal

It is the mango season in the Caribbean. Mangoes and coconuts are two of the rare things that are grown on our little island.

Let me tell you something; I never knew how sweet mangoes could be until I had these ones. With their brightly colored, oddly shaped self, they are the representatives of the tropical climate around this time of the year.

Mango and Red Quinoa Cereal

When our friend Alison, who grows them in her backyard, shared some of her mangoes with us I started thinking about a way to use them in a breakfast dish. They are full of fiber and vitamin A and C, which make it a perfect ingredient for a healthy breakfast.

That is how I came up with this Mango and Red Quinoa Cereal Recipe. A guilt free eating breakfast dish…

Mango and Red Quinoa Cereal

Red quinoa, when cooked, resembles red lentils and it turns into a brownish color. It is chewier, nuttier and crunchier than white (or no color) quinoa. It also holds its shape better than the regular quinoa.
All these qualities made red quinoa a perfect ingredient for my breakfast cereal recipe.

Imagine; the fragrant sweetness and rich flavors of the Caribbean mangoes marry the nutty and crunchy red quinoa enhanced by the flavors of chopped fresh mint, juicy cucumbers, ripe avocados and freshly squeezed lime juice.

I call this “A marriage made in heaven”.

Mango and Red Quinoa Cereal

Not to mention how healthy they all are… You do not believe me??

Let me list it for you:

Mango: Full of vitamin A and C, phytochemicals and fiber
Quinoa: An Incan grain. It is a great source of protein
Avocado:  A super healthy fat full of fiber
Fresh Mint: An herb full of vitamins and minerals like magnesium, copper, iron, potassium and calcium.
Cucumber: Full of phytonutrients that have antioxidant, anti-inflammatory and anti-cancer benefits. A great source of Vitamin K.
Lime Juice: A superstar fruit with its anti aging qualities and vitamin C.

Mango and Red Quinoa Cereal

You see, just have this Mango and Red Quinoa Cereal for breakfast, you are good to go for the rest of the day.

I usually make a big bowl of it and eat it in the next 2 or 3 days. Even my husband, Dwight loves it. And let me tell you, he does not care about eating healthy as much as I do. He says he loves it because it tastes great.

When he says that I know I hit a home run!


Mango and Red Quinoa Cereal

Mango and Red Quinoa Cereal

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from reviews

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4


  • 3 big or 6 small ripe mangoes
  • 1 ripe avocado
  • 1 cup uncooked red quinoa
  • 1/2 cup fresh mint, chopped
  • 1 cucumber, peeled and cubed
  • 3 tablespoons of lime juice, freshly squeezed
  • 2 cups of water
  • 1/4 teaspoon salt + pinch of salt (for cooking quinoa)


  1. Place the quinoa in a fine-mash strainer and rinse under running water until the water turns clear. This should take around 3 minutes.
  2. Place water, red quinoa and a pinch of salt in a pot. Bring it to a boil, lower the heat, put the lid on and cook until all the water is absorbed, 12-15 minutes.
  3. Turn the heat off and place a paper towel between the pot and the lid. Let it cool.
  4. Place cooled quinoa in a big bowl and mix it with all the other ingredients.
  5. Season to taste.


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  • Dalya - Awesome!!!!! Full of nutrition and taste!ReplyCancel

  • Allison D Smith - Awesome I will try some of your recipe it looks good and guest it taste wonderful I will let you no when I try them one again thank you.ReplyCancel

  • ruth - I simply love mangos and I am exploring using quinoa in more recipes because it is much healthier for me. I am staying away from all wheat and gluten so I can’t wait to make it. Will let you know how it turns out.

    I absolutely love island life. I live on a small island off the coast of Long Beach, Ca. but I’m not so far away from the main land. Sometimes it makes preparing food quite a challenge because of the limited access to the good food. I grow most of my own veggies so that helps.

    I enjoyed your blog and can’t wait to see more pictures. Keep up the good work.ReplyCancel

    • Aysegul Sanford - Hi Ruth,
      Great to hear that you liked this recipe. When I started making it I was shooting for a salad but then it turned out to be my favorite breakfast dish.
      I can totally relate to what you are saying about finding fresh food/ingredients on an island. I tried growing my own stuff but due to being too hot (and sometimes windy) I was not successful. I wish I could though..
      Thank you so much for stopping by..

      Yes, let me know how it turns out..

Hi There!

I am so glad you stopped by and I hope you are enjoying my adventures in cooking, photography, and life. 
I am Aysegul: the photographer, writer, designer, recipe creator, and dishwasher behind this blog. This website is a journal of my favorite seasonal and healthy recipes. Click around and let me know if I can help in any way. 
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