Mango Avocado Quinoa Salad
This mango avocado quinoa salad is easy to toss together and can be served as a side for four people or as a main course for two. I love dishes like this: you look at the ingredients and instantly know that it cannot go wrong. If you enjoy foods that are both slightly sweet and savory then this recipe is for you.
This mango avocado quinoa salad was a long time coming. After many attempts, I finally hit upon the right mix of ingredients. I packed this salad for my husband’s lunch one day, and he called me to say how much he enjoyed it. At that moment I knew that I got this recipe right. So here it is! I’m sharing this delicious salad recipe with you all and would love to have your feedback. I hope to keep sending the inspiration forward!
First, we’ll cut our veggies and boil some quinoa. After that we’ll prepare our dressing, then gently toss all the ingredients together. And that’s it! This salad can be served warm or chilled, depending on personal preference. We will not be adding any beans or tofu or seitan here but feel free to add your choice of protein.
I encourage you to share your experience in the comments below if you tried this Mango Avocado Quinoa Salad or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Mango Avocado Quinoa Salad
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 tbsp Almonds chopped
- 1 cup Mango chopped
- 1 Avocado medium size, finely chopped
- 2 oz Arugula roughly chopped
- ⅓ cup Green Onions finely diced
- 2 tbsp Dried Cranberries
Dressing
- 2 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- 2 tsp Dijon Mustard
- 1 tsp Agave
- 1 tsp Lemon Juice
- ¼ tsp Salt or to taste
- ¼ tsp Black Pepper or to taste
Instructions
- In a small deep pot, bring water to boil, then add quinoa. Cook over low-medium heat until water is dissolved. Remove from heat and allow quinoa to cool down a little.
- In the meantime, toast almonds in a small skillet over medium heat until golden brown. Then set aside.
- In a medium mixing bowl add olive oil, vinegar, dijon mustard, agave, lemon juice, salt, and pepper. Whisk ingredients together.
- In the same bowl add mango, avocado, arugula, green onions, dried cranberries, and boiled quinoa. Gently toss salad, mixing everything together well.
- Serve warm or chilled.