Description
Bright, quick, and filling salad made with nutty quinoa, creamy avocado, and sweet mango.
Ingredients
- 1 cup quinoa (white or tri-color), rinsed
- 2 cups water (or low-sodium vegetable/chicken broth)
- 1 ripe avocado, diced
- 1 ripe mango, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime (about 2 tablespoons)
- Salt and freshly ground black pepper to taste
- Optional: 1–2 tbsp olive oil, a small minced jalapeño, or 1/4 cup toasted pumpkin seeds
Instructions
- Rinse the quinoa well under cold running water.
- Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for about 12–15 minutes, or until the water is absorbed and the grains look translucent.
- Remove from heat and let the quinoa sit, covered, for 5 minutes, then fluff with a fork.
- Spread the hot quinoa on a tray to cool or let it cool in the pot uncovered.
- Prepare the produce: dice avocado and mango, halve cherry tomatoes, finely chop red onion and cilantro.
- Transfer cooled quinoa to a large bowl. Add avocado, mango, cherry tomatoes, red onion, and cilantro.
- Squeeze lime juice over the salad. Add salt and pepper and olive oil if using.
- Toss gently to combine. Taste and adjust seasoning.
- Serve immediately or refrigerate for later.
Notes
Use ripe mango and avocado for the best texture. Add avocado just before serving to prevent browning.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Healthy