Mango Avocado Quinoa Salad
This mango avocado quinoa salad is both sweet and savory, and it's very easy to toss together. Serve it as a side or as a main course.
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.
Notes
*Note: Add protein if desired.