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To make this salad, you will need: - 1 cup quinoa, rinsed - 2 cups water - 1 ripe mango, diced - 1 ripe avocado, diced - 1 red bell pepper, diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh cilantro, chopped - 1 lime, juiced - 2 tablespoons olive oil - 1 teaspoon honey (or agave syrup) - Salt and pepper to taste These ingredients create a bright and colorful dish. The quinoa adds a nice base. The mango and avocado bring sweetness and creaminess. The bell pepper and onion give a nice crunch. You might want to try some optional add-ins. They can make the salad even better. Here are some ideas: - Black beans for protein - Corn for a sweet crunch - Jalapeños for heat - Feta cheese for a salty bite Feel free to mix and match these add-ins. They can help you create your perfect salad. This salad is not just tasty; it is also healthy. Here’s a quick look at its benefits: - Quinoa is a great source of protein. - Mango is full of vitamins A and C. - Avocado offers healthy fats. - Bell peppers are high in antioxidants. This salad is a well-rounded meal. It can fill you up without feeling heavy. You can enjoy it as a side or a main dish. {{ingredient_image_1}} To cook quinoa, start with a medium saucepan. Bring 2 cups of water to a boil. Add 1 cup of rinsed quinoa. Lower the heat and cover the pan. Let it simmer for about 15 minutes. The quinoa will become fluffy, and the water will absorb. After cooking, remove it from heat and let it cool. This step is key for a great salad. While the quinoa cools, chop your fresh ingredients. Dice the ripe mango and avocado into small pieces. Next, chop the red bell pepper and finely chop the red onion. Don’t forget to add fresh cilantro as well. These ingredients add color and flavor to your salad. Keep the pieces bite-sized for easy eating. Now, it’s time to mix everything together! In a large bowl, combine the cooled quinoa, diced mango, avocado, bell pepper, red onion, and cilantro. In a small bowl, whisk lime juice, olive oil, honey, salt, and pepper. Pour this dressing over your quinoa mixture. Gently toss everything to combine. Be careful not to mash the avocado or mango. Taste the salad and adjust seasoning if needed. Finally, chill the salad for at least 30 minutes. This helps the flavors blend nicely. To pick a ripe mango, look for one that feels slightly soft when you press it. The skin should have a vibrant color. If it has some dark spots, that's fine; it often means better flavor. For avocados, choose ones that yield to gentle pressure. The skin should be dark green or almost black. Avoid hard avocados; they aren’t ripe. Serve your salad in a big bowl for family meals. For parties, use small bowls for each guest. This salad pairs well with grilled chicken or fish. You can also serve it alongside tortilla chips for a crunchy bite. Garnish with lime wedges and extra cilantro to add flair. To boost flavor, try adding a pinch of chili powder or cumin. These spices add warmth and depth. Fresh herbs like mint or basil can also brighten the dish. If you like a bit of sweetness, drizzle more honey on top. Adjust salt and pepper to your taste for a perfect balance. Pro Tips Choose Ripe Fruits: Ensure your mango and avocado are perfectly ripe for the best flavor and texture. A ripe mango should give slightly when pressed, and an avocado should feel creamy and soft. Rinse Quinoa Properly: Rinse the quinoa under cold water before cooking to remove any bitterness from the saponins, which can affect the taste of your salad. Chill for Flavor: Allowing the salad to chill for at least 30 minutes enhances the flavors as they meld together, making for a more delicious dish. Customize Ingredients: Feel free to add other ingredients like black beans or corn for additional flavor and texture, or swap cilantro for parsley if you prefer. {{image_2}} This salad is naturally vegan and gluten-free, making it a great choice for many diets. Quinoa is a seed, not a grain, so it fits well in gluten-free meals. You can swap honey for agave syrup to keep it vegan. The rest of the ingredients, like avocado and mango, are also plant-based. If you want more protein, consider adding black beans or chickpeas. Both options pair well with the flavors of the salad. You might also try adding grilled chicken or shrimp for a non-vegetarian twist. Each adds its unique flavor while boosting the protein content. Feel free to mix in seasonal ingredients. In summer, add fresh corn or diced cucumber for extra crunch. In fall, try roasted sweet potatoes or butternut squash for warmth. You can even use different herbs like basil or mint for a fresh taste. The salad remains vibrant and tasty with these simple swaps. After enjoying your mango avocado quinoa salad, store leftovers in a sealed container. Make sure to keep it in the fridge. This salad stays fresh for up to three days. If you want to keep it longer, separate the dressing from the salad. This helps keep the salad crisp and tasty. To keep your salad fresh, use ripe fruits. Choose mangoes and avocados that are firm but yield slightly when pressed. If you want to prepare the salad ahead, wait to add the avocado until it’s time to serve. This keeps the avocado from turning brown. You can also sprinkle lime juice on the cut avocado to help it stay green longer. For easy meal prep, cook quinoa in bulk. Store it in the fridge in a sealed container. You can also chop your veggies ahead of time. Keep them in separate containers to keep them fresh. When you're ready to eat, mix everything together and add the dressing. This makes it simple to enjoy your salad all week. Yes, you can make this salad ahead of time. It tastes even better after chilling. Just prepare it, then cover and refrigerate. I suggest letting it chill for at least 30 minutes. This allows the flavors to mix well. If you make it too early, the avocado may brown. To avoid this, add the avocado just before serving. If you want to substitute quinoa, you have a few options. You can use brown rice or farro for a nice texture. Couscous works well too, but it cooks faster. You can also try bulgur wheat, which is quick to prepare. Each substitute has a different taste, so feel free to experiment! Absolutely! This salad is healthy and packed with nutrients. Quinoa provides protein and fiber, which helps you feel full. Mango adds vitamins A and C, while avocado offers healthy fats. The fresh veggies boost your intake of vitamins and minerals. Enjoy this salad as a light meal or a side dish! This blog post covered how to make a tasty Mango Avocado Quinoa Salad. We explored key ingredients, simple steps, and helpful tips. I shared ways to make it both flavorful and healthy, including storage advice and variations. You can adapt the salad based on your tastes and needs. Remember, this dish is not just easy; it’s delicious and nutritious. Enjoy using fresh ingredients to create a salad that brightens any meal. Try it out and make it your own!

Mango Avocado Quinoa Salad

A refreshing salad combining quinoa, mango, avocado, and vegetables, dressed with lime and olive oil.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Fusion
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 unit ripe mango, diced
  • 1 unit ripe avocado, diced
  • 1 unit red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 unit lime, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon honey (or agave syrup)
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
  • While the quinoa is cooling, prepare the vegetables: dice the mango, avocado, and bell pepper, and finely chop the red onion and cilantro.
  • In a large mixing bowl, combine the cooled quinoa, diced mango, avocado, bell pepper, red onion, and cilantro.
  • In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper to make the dressing.
  • Pour the dressing over the quinoa mixture and gently toss to combine, ensuring the avocados and mangoes maintain their shape.
  • Taste and adjust seasoning, adding more salt, pepper, or lime juice as desired.
  • Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Notes

Serve chilled for best flavor. Garnish with extra cilantro and lime wedges.
Keyword avocado, healthy, mango, quinoa, salad