Mango and Avocado Quinoa Salad with Lime Dressing

Name: Mango and Avocado Quinoa Salad with Lime Dressing
Prep time: 3 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup quinoa, rinsed; 2 cups water; 1 ripe mango, diced; 1 ripe avocado, diced; 1/2 red bell pepper, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; Juice of 2 limes; 2 tablespoons olive oil; Salt and pepper to taste

By Sophie Greene · 12 February 2025

3Prep min

15Cook min

25Total min

4Serves

MexicanCuisine

EasyDifficulty

Craving something light and vibrant? This Mango and Avocado Quinoa Salad is the perfect option for a refreshing meal or a side dish. With its colorful ingredients, you'll feel like you're indulging in a tropical getaway right at your dining table. This salad combines the nutty flavor of quinoa with the creamy texture of avocado and the sweet juiciness of fresh mango. Toss in a zesty lime dressing, and you've got a dish that's not only delicious but also packed with nutrients. Each bite bursts with flavor and texture, as the fluffy quinoa, creamy avocado, and sweet mango come together perfectly. The tangy lime dressing balances the richness of the avocado, making this salad a delightful experience from start to finish.

Ingredients

1 cup quinoa, rinsed
2 cups water
1 ripe mango, diced
1 ripe avocado, diced
1/2 red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 2 limes
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Cook the Quinoa: In a pot, combine quinoa and water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until all water is absorbed. Fluff with a fork and let cool.
Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
Combine Ingredients: In a large bowl, combine cooled quinoa, mango, avocado, red bell pepper, red onion, and cilantro.
Dress the Salad: Pour the lime dressing over the salad and toss gently to combine.
Serve: Enjoy this salad chilled or at room temperature.

Cook’s tips

Rinse quinoa thoroughly before cooking to remove its natural bitterness.
Let the quinoa cool completely before mixing to prevent wilting the vegetables.
Use a ripe but firm avocado so it holds its shape when tossed.
Adjust the lime juice to your taste—add more for extra zing.
Let the salad sit for 10 minutes after dressing to allow flavors to meld.

Substitutions

Substitute quinoa with couscous or bulgur for a different grain.
Use lemon juice instead of lime for a slightly different citrus note.
Add black beans or chickpeas for extra protein.
Replace mango with pineapple or peaches for a tropical twist.
Use any color bell pepper—yellow or orange work just as well.

Storage & reheating

Store in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but the salad will still be delicious. Best served fresh.