![- Quinoa and Liquid Base You need 1 cup of rinsed quinoa and 2 cups of water or vegetable broth. The liquid helps the quinoa cook and gives it flavor. - Fresh Produce: Mango, Avocado, and Vegetables This salad shines with vibrant flavors. You will need: - 1 ripe mango, diced - 2 avocados, diced - 1 red bell pepper, finely chopped - 1/2 red onion, finely chopped - 1 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped - Dressing Components The dressing ties everything together. Use these ingredients: - Juice of 1 lime - 2 tablespoons olive oil - Salt and pepper to taste - Optional Spicy Ingredient If you want some heat, add 1 small jalapeño, minced. This gives the salad a nice kick. Gather these ingredients for a fresh and healthy delight. For the full recipe, check out the Mango Avocado Quinoa Salad 🥭🥑. Start by rinsing 1 cup of quinoa under cold water. This step removes any bitterness. Next, combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring the mixture to a boil over high heat. Once it boils, lower the heat to a simmer. Cover the pot and let it cook for 15 minutes. The quinoa will fluff up and absorb the liquid. After 15 minutes, take it off the heat. Let it cool for a few minutes before you move on. While the quinoa is cooking, chop your fresh ingredients. Dice 1 ripe mango and 2 avocados into bite-sized pieces. Finely chop 1 red bell pepper and 1/2 red onion. Halve 1 cup of cherry tomatoes. Finally, chop 1/4 cup of fresh cilantro. Keep all the ingredients ready in a large bowl. In a small bowl, whisk together the juice of 1 lime, 2 tablespoons of olive oil, salt, and pepper. If you like some heat, you can add 1 small jalapeño, minced. Mix everything well until it forms a smooth dressing. Taste it and adjust the salt and pepper if needed. Now it's time to bring everything together. In your large bowl with the fresh ingredients, add the cooled quinoa. Pour the dressing over the top. Gently toss all the ingredients together. Be careful not to mash the avocado. You want to keep everything nice and chunky. Let the salad sit for at least 15 minutes. This wait allows the flavors to blend well. You can serve it cold or at room temperature. If you want, you can put it in the fridge for a bit longer. The longer it chills, the tastier it gets. Enjoy this refreshing dish! For more details, check the Full Recipe. To get fluffy quinoa, rinse it well under cold water. This removes the bitter coating. Next, use a ratio of 1 cup quinoa to 2 cups water or broth. Bring it to a boil, then lower the heat and cover. Let it cook for about 15 minutes. When done, fluff it with a fork. Let it cool to room temperature before adding it to your salad. Choosing ripe mango and avocado is easy. For mango, look for a slight give when you press gently. The color should be vibrant, often a mix of green and yellow. For avocado, check that it feels soft but not mushy. A darker skin usually means it is ripe. If you find them hard, let them sit at room temperature for a few days. When you mix the salad, be gentle. Start by adding the quinoa and veggies in a large bowl. Pour the dressing over them. Use a spatula to fold the ingredients together. This method helps keep avocado chunks intact. You want to mix well, but avoid smashing the avocados. To make your salad look beautiful, use a large, shallow bowl. Arrange the salad neatly in the center. Garnish with extra cilantro for a fresh touch. Add lime wedges around the edge for color and zest. Whole cherry tomatoes on top give a nice pop. This way, your salad looks as good as it tastes. Check out the Full Recipe for more details! {{image_2}} Adding protein can make your Mango Avocado Quinoa Salad more filling. You can include beans, chicken, or shrimp. - Black beans bring a nice, earthy flavor and are high in fiber. - Grilled chicken adds a savory taste and extra protein. - Shrimp cooks quickly and pairs well with fresh flavors. Mix and match these options to find your favorite blend. The dressing can change the salad's taste. You can try different dressings to suit your taste. - Honey lime dressing adds sweetness. Just mix honey with lime juice and olive oil. - Soy sauce and sesame oil bring an Asian flair. Combine for a unique touch. - Avocado dressing made with blended avocado, lime, and yogurt gives a creamy texture. Feel free to experiment with flavors for a twist on this classic dish. Using seasonal ingredients can keep your salad fresh and exciting. Change up the fruits and veggies based on what’s in season. - Summer: Add fresh corn or diced cucumbers for crunch. - Fall: Try roasted butternut squash for sweetness. - Winter: Pomegranate seeds offer a pop of color and tartness. These swaps make your salad fun and new every time you prepare it. You can find the full recipe for the Mango Avocado Quinoa Salad here. To store leftover Mango Avocado Quinoa Salad, place it in an airtight container. This keeps moisture in and prevents the salad from drying out. Make sure to press out any air before sealing. Store it in the fridge for the best results. This will help to keep the flavors fresh. When stored properly, the salad lasts about 3 days in the fridge. After this time, the avocado may brown and the flavors may fade. If you notice changes in color or smell, it’s best to toss it. Freshness is key in enjoying this dish. Freezing this salad is not ideal. The texture of the avocado and quinoa can change when frozen. If you must freeze it, do so without the avocado. You can add fresh avocado when you thaw and serve. This keeps the salad tasty and fresh. For the complete preparation steps, check the Full Recipe. Yes, you can make this salad a day before. Just keep it in the fridge. The flavors blend well overnight. However, add the avocado right before serving. This keeps it fresh and green. If you need a substitute, try brown rice or couscous. Both options work well. They add a nice texture and flavor. You can use farro or bulgur too. Just adjust cooking times based on what you choose. Absolutely! This salad is perfect for meal prep. It keeps well in the fridge for up to three days. Pack individual servings in containers for easy lunch options. Just remember to add dressing before eating. I recommend fresh mango and avocado for the best taste. Canned fruit can be mushy and less flavorful. If you must use canned, drain it well. Rinse canned avocado to reduce any strong flavor. But fresh is always better! For the full recipe, check out the [Full Recipe]. The Mango Avocado Quinoa Salad is fresh, tasty, and easy to make. We covered the main ingredients, like quinoa, mango, and avocado. You learned how to cook quinoa and prepare the fresh veggies. We discussed tips for fluffy quinoa and avoiding mashed salad. Plus, we provided variations for added protein and flavor. In short, enjoy this nutritious salad that you can customize. It’s great for any meal and perfect for meal prep!](https://cookingwells.com/wp-content/uploads/2025/04/545308f6-5eff-4c14-a341-79f1c432dac8-768x768.webp)
If you’re looking for a bright and fresh dish, look no further! My Mango Avocado Quinoa Salad is packed with flavor and nutrition. This salad combines chewy quinoa, sweet mango, and creamy avocado, all dressed in a zesty sauce. It’s perfect for lunch or a side dish at dinner. Join me as I guide you through the simple steps to create this healthy delight. Your taste buds will thank you!
Ingredients
Required Ingredients
– Quinoa and Liquid Base
You need 1 cup of rinsed quinoa and 2 cups of water or vegetable broth. The liquid helps the quinoa cook and gives it flavor.
– Fresh Produce: Mango, Avocado, and Vegetables
This salad shines with vibrant flavors. You will need:
– 1 ripe mango, diced
– 2 avocados, diced
– 1 red bell pepper, finely chopped
– 1/2 red onion, finely chopped
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh cilantro, chopped
– Dressing Components
The dressing ties everything together. Use these ingredients:
– Juice of 1 lime
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional Spicy Ingredient
If you want some heat, add 1 small jalapeño, minced. This gives the salad a nice kick.
Gather these ingredients for a fresh and healthy delight. For the full recipe, check out the Mango Avocado Quinoa Salad 🥭🥑.
Step-by-Step Instructions
Cooking the Quinoa
Start by rinsing 1 cup of quinoa under cold water. This step removes any bitterness. Next, combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring the mixture to a boil over high heat. Once it boils, lower the heat to a simmer. Cover the pot and let it cook for 15 minutes. The quinoa will fluff up and absorb the liquid. After 15 minutes, take it off the heat. Let it cool for a few minutes before you move on.
Preparing the Fresh Ingredients
While the quinoa is cooking, chop your fresh ingredients. Dice 1 ripe mango and 2 avocados into bite-sized pieces. Finely chop 1 red bell pepper and 1/2 red onion. Halve 1 cup of cherry tomatoes. Finally, chop 1/4 cup of fresh cilantro. Keep all the ingredients ready in a large bowl.
Making the Dressing
In a small bowl, whisk together the juice of 1 lime, 2 tablespoons of olive oil, salt, and pepper. If you like some heat, you can add 1 small jalapeño, minced. Mix everything well until it forms a smooth dressing. Taste it and adjust the salt and pepper if needed.
Combining the Salad Components
Now it’s time to bring everything together. In your large bowl with the fresh ingredients, add the cooled quinoa. Pour the dressing over the top. Gently toss all the ingredients together. Be careful not to mash the avocado. You want to keep everything nice and chunky.
Chilling for Enhanced Flavor
Let the salad sit for at least 15 minutes. This wait allows the flavors to blend well. You can serve it cold or at room temperature. If you want, you can put it in the fridge for a bit longer. The longer it chills, the tastier it gets. Enjoy this refreshing dish! For more details, check the Full Recipe.
Tips & Tricks
Achieving Perfectly Fluffy Quinoa
To get fluffy quinoa, rinse it well under cold water. This removes the bitter coating. Next, use a ratio of 1 cup quinoa to 2 cups water or broth. Bring it to a boil, then lower the heat and cover. Let it cook for about 15 minutes. When done, fluff it with a fork. Let it cool to room temperature before adding it to your salad.
How to Select Ripe Mango and Avocado
Choosing ripe mango and avocado is easy. For mango, look for a slight give when you press gently. The color should be vibrant, often a mix of green and yellow. For avocado, check that it feels soft but not mushy. A darker skin usually means it is ripe. If you find them hard, let them sit at room temperature for a few days.
Tossing the Salad without Mashing
When you mix the salad, be gentle. Start by adding the quinoa and veggies in a large bowl. Pour the dressing over them. Use a spatula to fold the ingredients together. This method helps keep avocado chunks intact. You want to mix well, but avoid smashing the avocados.
Presentation Suggestions
To make your salad look beautiful, use a large, shallow bowl. Arrange the salad neatly in the center. Garnish with extra cilantro for a fresh touch. Add lime wedges around the edge for color and zest. Whole cherry tomatoes on top give a nice pop. This way, your salad looks as good as it tastes.
Check out the Full Recipe for more details!
Variations
Protein Add-Ins for a Heartier Meal
Adding protein can make your Mango Avocado Quinoa Salad more filling. You can include beans, chicken, or shrimp.
– Black beans bring a nice, earthy flavor and are high in fiber.
– Grilled chicken adds a savory taste and extra protein.
– Shrimp cooks quickly and pairs well with fresh flavors.
Mix and match these options to find your favorite blend.
Alternative Dressings and Flavor Enhancements
The dressing can change the salad’s taste. You can try different dressings to suit your taste.
– Honey lime dressing adds sweetness. Just mix honey with lime juice and olive oil.
– Soy sauce and sesame oil bring an Asian flair. Combine for a unique touch.
– Avocado dressing made with blended avocado, lime, and yogurt gives a creamy texture.
Feel free to experiment with flavors for a twist on this classic dish.
Seasonal Ingredient Swaps
Using seasonal ingredients can keep your salad fresh and exciting. Change up the fruits and veggies based on what’s in season.
– Summer: Add fresh corn or diced cucumbers for crunch.
– Fall: Try roasted butternut squash for sweetness.
– Winter: Pomegranate seeds offer a pop of color and tartness.
These swaps make your salad fun and new every time you prepare it. You can find the full recipe for the Mango Avocado Quinoa Salad here.
Storage Info
Best Practices for Storing Leftovers
To store leftover Mango Avocado Quinoa Salad, place it in an airtight container. This keeps moisture in and prevents the salad from drying out. Make sure to press out any air before sealing. Store it in the fridge for the best results. This will help to keep the flavors fresh.
How Long Does the Salad Last?
When stored properly, the salad lasts about 3 days in the fridge. After this time, the avocado may brown and the flavors may fade. If you notice changes in color or smell, it’s best to toss it. Freshness is key in enjoying this dish.
Freezing Considerations
Freezing this salad is not ideal. The texture of the avocado and quinoa can change when frozen. If you must freeze it, do so without the avocado. You can add fresh avocado when you thaw and serve. This keeps the salad tasty and fresh.
For the complete preparation steps, check the Full Recipe.
FAQs
Can I make Mango Avocado Quinoa Salad ahead of time?
Yes, you can make this salad a day before. Just keep it in the fridge. The flavors blend well overnight. However, add the avocado right before serving. This keeps it fresh and green.
What can I substitute for quinoa?
If you need a substitute, try brown rice or couscous. Both options work well. They add a nice texture and flavor. You can use farro or bulgur too. Just adjust cooking times based on what you choose.
Is this salad suitable for meal prep?
Absolutely! This salad is perfect for meal prep. It keeps well in the fridge for up to three days. Pack individual servings in containers for easy lunch options. Just remember to add dressing before eating.
Can I use canned mango or avocado?
I recommend fresh mango and avocado for the best taste. Canned fruit can be mushy and less flavorful. If you must use canned, drain it well. Rinse canned avocado to reduce any strong flavor. But fresh is always better!
For the full recipe, check out the [Full Recipe].
The Mango Avocado Quinoa Salad is fresh, tasty, and easy to make. We covered the main ingredients, like quinoa, mango, and avocado. You learned how to cook quinoa and prepare the fresh veggies. We discussed tips for fluffy quinoa and avoiding mashed salad. Plus, we provided variations for added protein and flavor.
In short, enjoy this nutritious salad that you can customize. It’s great for any meal and perfect for meal prep!
![- Quinoa and Liquid Base You need 1 cup of rinsed quinoa and 2 cups of water or vegetable broth. The liquid helps the quinoa cook and gives it flavor. - Fresh Produce: Mango, Avocado, and Vegetables This salad shines with vibrant flavors. You will need: - 1 ripe mango, diced - 2 avocados, diced - 1 red bell pepper, finely chopped - 1/2 red onion, finely chopped - 1 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped - Dressing Components The dressing ties everything together. Use these ingredients: - Juice of 1 lime - 2 tablespoons olive oil - Salt and pepper to taste - Optional Spicy Ingredient If you want some heat, add 1 small jalapeño, minced. This gives the salad a nice kick. Gather these ingredients for a fresh and healthy delight. For the full recipe, check out the Mango Avocado Quinoa Salad 🥭🥑. Start by rinsing 1 cup of quinoa under cold water. This step removes any bitterness. Next, combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring the mixture to a boil over high heat. Once it boils, lower the heat to a simmer. Cover the pot and let it cook for 15 minutes. The quinoa will fluff up and absorb the liquid. After 15 minutes, take it off the heat. Let it cool for a few minutes before you move on. While the quinoa is cooking, chop your fresh ingredients. Dice 1 ripe mango and 2 avocados into bite-sized pieces. Finely chop 1 red bell pepper and 1/2 red onion. Halve 1 cup of cherry tomatoes. Finally, chop 1/4 cup of fresh cilantro. Keep all the ingredients ready in a large bowl. In a small bowl, whisk together the juice of 1 lime, 2 tablespoons of olive oil, salt, and pepper. If you like some heat, you can add 1 small jalapeño, minced. Mix everything well until it forms a smooth dressing. Taste it and adjust the salt and pepper if needed. Now it's time to bring everything together. In your large bowl with the fresh ingredients, add the cooled quinoa. Pour the dressing over the top. Gently toss all the ingredients together. Be careful not to mash the avocado. You want to keep everything nice and chunky. Let the salad sit for at least 15 minutes. This wait allows the flavors to blend well. You can serve it cold or at room temperature. If you want, you can put it in the fridge for a bit longer. The longer it chills, the tastier it gets. Enjoy this refreshing dish! For more details, check the Full Recipe. To get fluffy quinoa, rinse it well under cold water. This removes the bitter coating. Next, use a ratio of 1 cup quinoa to 2 cups water or broth. Bring it to a boil, then lower the heat and cover. Let it cook for about 15 minutes. When done, fluff it with a fork. Let it cool to room temperature before adding it to your salad. Choosing ripe mango and avocado is easy. For mango, look for a slight give when you press gently. The color should be vibrant, often a mix of green and yellow. For avocado, check that it feels soft but not mushy. A darker skin usually means it is ripe. If you find them hard, let them sit at room temperature for a few days. When you mix the salad, be gentle. Start by adding the quinoa and veggies in a large bowl. Pour the dressing over them. Use a spatula to fold the ingredients together. This method helps keep avocado chunks intact. You want to mix well, but avoid smashing the avocados. To make your salad look beautiful, use a large, shallow bowl. Arrange the salad neatly in the center. Garnish with extra cilantro for a fresh touch. Add lime wedges around the edge for color and zest. Whole cherry tomatoes on top give a nice pop. This way, your salad looks as good as it tastes. Check out the Full Recipe for more details! {{image_2}} Adding protein can make your Mango Avocado Quinoa Salad more filling. You can include beans, chicken, or shrimp. - Black beans bring a nice, earthy flavor and are high in fiber. - Grilled chicken adds a savory taste and extra protein. - Shrimp cooks quickly and pairs well with fresh flavors. Mix and match these options to find your favorite blend. The dressing can change the salad's taste. You can try different dressings to suit your taste. - Honey lime dressing adds sweetness. Just mix honey with lime juice and olive oil. - Soy sauce and sesame oil bring an Asian flair. Combine for a unique touch. - Avocado dressing made with blended avocado, lime, and yogurt gives a creamy texture. Feel free to experiment with flavors for a twist on this classic dish. Using seasonal ingredients can keep your salad fresh and exciting. Change up the fruits and veggies based on what’s in season. - Summer: Add fresh corn or diced cucumbers for crunch. - Fall: Try roasted butternut squash for sweetness. - Winter: Pomegranate seeds offer a pop of color and tartness. These swaps make your salad fun and new every time you prepare it. You can find the full recipe for the Mango Avocado Quinoa Salad here. To store leftover Mango Avocado Quinoa Salad, place it in an airtight container. This keeps moisture in and prevents the salad from drying out. Make sure to press out any air before sealing. Store it in the fridge for the best results. This will help to keep the flavors fresh. When stored properly, the salad lasts about 3 days in the fridge. After this time, the avocado may brown and the flavors may fade. If you notice changes in color or smell, it’s best to toss it. Freshness is key in enjoying this dish. Freezing this salad is not ideal. The texture of the avocado and quinoa can change when frozen. If you must freeze it, do so without the avocado. You can add fresh avocado when you thaw and serve. This keeps the salad tasty and fresh. For the complete preparation steps, check the Full Recipe. Yes, you can make this salad a day before. Just keep it in the fridge. The flavors blend well overnight. However, add the avocado right before serving. This keeps it fresh and green. If you need a substitute, try brown rice or couscous. Both options work well. They add a nice texture and flavor. You can use farro or bulgur too. Just adjust cooking times based on what you choose. Absolutely! This salad is perfect for meal prep. It keeps well in the fridge for up to three days. Pack individual servings in containers for easy lunch options. Just remember to add dressing before eating. I recommend fresh mango and avocado for the best taste. Canned fruit can be mushy and less flavorful. If you must use canned, drain it well. Rinse canned avocado to reduce any strong flavor. But fresh is always better! For the full recipe, check out the [Full Recipe]. The Mango Avocado Quinoa Salad is fresh, tasty, and easy to make. We covered the main ingredients, like quinoa, mango, and avocado. You learned how to cook quinoa and prepare the fresh veggies. We discussed tips for fluffy quinoa and avoiding mashed salad. Plus, we provided variations for added protein and flavor. In short, enjoy this nutritious salad that you can customize. It’s great for any meal and perfect for meal prep!](https://cookingwells.com/wp-content/uploads/2025/04/545308f6-5eff-4c14-a341-79f1c432dac8-250x250.webp)
