Mango Avocado Quinoa Salad

$- 1 cup quinoa, thoroughly rinsed - 2 cups water - 1 ripe mango, beautifully diced - 2 ripe avocados, lovingly diced - 1 red bell pepper, diced into vibrant pieces - 1 cucumber, diced for a refreshing crunch - 1/4 cup red onion, finely chopped for a hint of sweetness - 1/4 cup fresh cilantro, roughly chopped for an aromatic finish - Juice of 1 lime, freshly squeezed - 3 tablespoons extra virgin olive oil - Salt and freshly cracked pepper, to taste Quinoa is a great source of protein. It is gluten-free and full of fiber. Mango adds sweetness and vitamins A and C. Avocado brings healthy fats, which are good for your heart. Red bell pepper adds color and vitamin C. Cucumber helps with hydration and adds a refreshing crunch. Red onion gives a mild sweetness and depth. Cilantro adds flavor and is rich in antioxidants. Lime juice adds tang and helps balance the flavors. If you can’t find quinoa, use bulgur or farro. If you don’t like mango, consider using peach or pineapple. Instead of avocado, you can use hummus for creaminess. Swap red bell pepper with yellow or green pepper for a different taste. If fresh cilantro isn’t available, parsley works well. You can replace lime juice with lemon juice for a similar tang. {{ingredient_image_2}} To start, take 1 cup of quinoa and rinse it well. Rinsing helps remove any bitter taste. Next, pour the rinsed quinoa into a medium saucepan. Add 2 cups of water. Bring the water to a boil over high heat. Once it boils, turn down the heat to low. Cover the saucepan and let it simmer for about 15 minutes. The quinoa will absorb all the water and become fluffy. After cooking, remove it from heat. Let it cool for a few minutes. Fluff the quinoa gently with a fork to separate the grains. Take a large mixing bowl and add the diced mango, avocados, red bell pepper, cucumber, red onion, and cilantro. The colors in this salad will amaze you! Stir gently to mix the ingredients without mashing the avocados. This keeps the salad fresh and bright. The sweet mango and creamy avocado will work well together. Each bite will be a burst of flavor. In a small bowl, squeeze the juice of 1 lime. Add 3 tablespoons of extra virgin olive oil. Sprinkle in a pinch of salt and freshly cracked pepper. Whisk these ingredients together until they blend nicely. This dressing adds a zesty kick. Drizzle it over the quinoa and salad mix. Using a spatula or a large spoon, toss everything together gently. Make sure the salad is well-coated. Taste the salad and adjust the seasoning if needed. If you want more flavor, add extra lime juice, salt, or pepper. Cover the bowl and chill the salad for at least 30 minutes. This will help the flavors meld beautifully. To get fluffy quinoa, rinse it well first. This step removes bitter saponins. Use a 2:1 water-to-quinoa ratio. Bring it to a boil, then simmer on low. Cover it tightly and let it cook for 15 minutes. After that, let it sit for a few minutes. Fluff it with a fork to separate the grains. Perfect quinoa will be light and airy. For dicing mango, start with a ripe one. Cut off the sides, avoiding the pit. Score the flesh in a grid pattern, then turn it inside out. This makes it easy to cut into cubes. For avocados, slice in half and remove the pit carefully. Use a spoon to scoop out the flesh. Cut it into even pieces, so they mix well in the salad. Add lime zest for extra zing. This brings out the fruit's natural sweetness. You can also try a splash of honey or maple syrup. A sprinkle of chili flakes adds a nice kick. Fresh herbs like mint can give a unique twist too. Adjust the salt and pepper to your taste. Don't be afraid to experiment with flavors! Pro Tips Fresh Ingredients: Use ripe mangoes and avocados for optimal sweetness and creaminess. Chill Time: Allow the salad to chill in the refrigerator for at least 30 minutes to enhance flavor melding. Cooking Quinoa: Rinse quinoa thoroughly before cooking to remove any bitterness and achieve a fluffy texture. Customizable Add-ins: Feel free to add other ingredients like black beans or corn for extra protein and texture. {{image_4}} You can boost the protein in this salad easily. Try adding cooked chicken or shrimp. Both add flavor and satisfy your hunger. For a plant-based option, use chickpeas or black beans. These beans are full of protein and fiber. Tofu also works well, especially if you season it first. Feel free to swap in seasonal fruits and veggies. In summer, add sweet corn or cherry tomatoes. These add bright colors and fresh tastes. In fall, try diced apples or roasted butternut squash. These give a warm flavor and are great for cooler days. Switch up the dressing for a new taste. A honey-lime dressing adds sweetness and zest. Mix honey, lime juice, and a bit of olive oil. For a spicy kick, add a splash of sriracha to your olive oil and lime mix. This adds heat and depth to the salad. To keep your Mango Avocado Quinoa Salad fresh, store it in an airtight container. This helps maintain the flavor and texture. If you have leftover dressing, store it separately. This way, the salad doesn't get soggy. When stored properly, the salad lasts about three days in the fridge. However, the avocado may brown over time. To slow this, sprinkle extra lime juice over the avocado pieces before storing. This keeps them looking fresh and tasty. Freezing this salad is not ideal. The avocados and cucumbers do not freeze well. They become mushy once thawed. If you want to freeze quinoa, cook it separately. Store it in small bags. You can mix it with fresh ingredients later. Yes, you can make this salad ahead of time. Prepare it a few hours or even a day before serving. The flavors will meld together nicely in the fridge. Just be sure to keep it covered. If you worry about the avocados browning, add them right before serving. This keeps them fresh and green. Quinoa is very good for you. It is high in protein and fiber. It also has many vitamins and minerals, like magnesium and B vitamins. Quinoa is gluten-free, making it great for those with gluten issues. Eating quinoa can help with digestion and keep you feeling full longer. This salad pairs well with many dishes. You can serve it with grilled chicken or fish for added protein. It also goes great with tacos or burritos. If you want a vegetarian option, try it with black beans or lentils. For a light meal, enjoy it with a side of crusty bread. This blog post covered how to make a tasty quinoa salad. We looked at all the ingredients, their benefits, and even substitutions. You learned step-by-step methods for cooking quinoa, making a salad mix, and preparing the dressing. I shared tips for perfect quinoa and suggested ways to enhance flavor. You also discovered variations, including protein options and seasonal swaps. Lastly, we talked about storage and answered common questions. Enjoy making this salad, and feel free to get creative with your own twists!$

Mango Avocado Quinoa Salad

A refreshing and vibrant salad featuring quinoa, mango, avocado, and a zesty lime dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine Fusion

Servings 4

Calories 250 kcal

Ingredients

1 cup quinoa, thoroughly rinsed
2 cups water
1 whole ripe mango, beautifully diced
2 whole ripe avocados, lovingly diced
1 whole red bell pepper, diced
1 whole cucumber, diced
0.25 cup red onion, finely chopped
0.25 cup fresh cilantro, roughly chopped
1 whole lime, juiced
3 tablespoons extra virgin olive oil
to taste salt
to taste freshly cracked pepper

Instructions

In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a rapid boil over high heat.
Once the water reaches a boil, reduce the heat to low, cover the saucepan, and let it simmer gently for about 15 minutes, or until the quinoa has absorbed all the water.
Remove the saucepan from heat and allow the quinoa to cool for a few minutes. Fluff the cooked quinoa with a fork to release its light and fluffy texture.
In a large mixing bowl, combine the diced mango, diced avocados, red bell pepper, cucumber, chopped red onion, and cilantro. Stir gently to mix the ingredients without mashing the avocados.
In a small bowl, whisk together the freshly squeezed lime juice, olive oil, and a pinch of salt and pepper until well combined.
Drizzle the dressing over the quinoa and the mixed vegetables. Using a spatula or large spoon, gently toss everything together until fully combined.
Taste your salad and adjust the seasoning as needed, adding additional salt, pepper, or lime juice to achieve your desired flavor profile.
Cover the bowl and chill the salad in the refrigerator for at least 30 minutes prior to serving; this allows the flavors to meld beautifully.

Notes

Serve in a decorative bowl or individual cups for a stunning presentation.

Keyword avocado, healthy, mango, quinoa, salad