Description
A bright, bold, and healthy quinoa salad featuring ripe mangoes, avocado, and a zesty lime-cilantro dressing. Perfect for potlucks, this dish is quick to make, naturally gluten-free, and packed with vibrant flavors.
Ingredients
- 1 cup dry quinoa, rinsed thoroughly
- 2 cups water or low-sodium vegetable broth
- 1/2 teaspoon salt (for quinoa)
- 2 large ripe mangoes, peeled, pitted, and cut into 1/2-inch cubes
- 1 red bell pepper, diced small
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, chopped roughly
- 1/2 cup red or green peas, fresh or frozen
- 1 large avocado, diced
- 1/4 cup toasted pepitas (pumpkin seeds)
- 1/3 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt (for dressing)
- Black pepper to taste
Instructions
- Rinse 1 cup of dry quinoa in a fine-mesh strainer under cold running water for 1-2 minutes to remove the bitter saponin coating. Drain well.
- Combine rinsed quinoa, 2 cups water (or broth), and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat.
- Reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid. Remove from heat and let sit covered for 5-10 minutes.
- Fluff quinoa with a fork and spread on a large baking sheet or plate to cool completely. Speed up cooling by refrigerating for 20 minutes.
- While quinoa cools, make the dressing by combining lime juice, olive oil, honey, Dijon mustard, chili powder, cumin, salt, and black pepper in a jar. Shake or whisk vigorously until emulsified.
- Peel and dice mangoes, bell pepper, and red onion. Chop cilantro. If using fresh peas, blanch for 1 minute and shock in ice water; drain well.
- In a large mixing bowl, combine cooled quinoa, mango, bell pepper, red onion, peas, and cilantro. Pour about three-quarters of the dressing over the mixture and toss gently to coat.
- Taste and adjust seasoning or add more dressing as needed.
- Just before serving, dice the avocado and gently fold it into the salad. Sprinkle toasted pepitas on top.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
[‘Always rinse quinoa thoroughly to remove bitter saponin.’, ‘Add avocado just before serving to prevent browning and mushiness.’, ‘Soak diced red onion in cold water for 10 minutes to reduce sharpness.’, ‘Salad tastes better after sitting in the fridge for a few hours as flavors meld.’, ‘Do not freeze this salad as avocado and mango will become watery.’, ‘Store in an airtight container in the refrigerator for up to 3-4 days.’]
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 325
- Sugar: 18
- Sodium: 350
- Fat: 18
- Saturated Fat: 2.5
- Carbohydrates: 42
- Fiber: 8
- Protein: 7
Keywords: quinoa salad, mango salad, potluck side dish, healthy salad, gluten-free, vegan, lime dressing, summer salad, meal prep