Description
A quick, vibrant, and healthy salad combining sweet mango, zesty lime, and fluffy quinoa with crunchy vegetables and creamy avocado. Perfect for meal prep and busy weeknights.
Ingredients
Scale
- 1 cup dry white quinoa
- 2 medium ripe mangoes (Ataulfo/Haden preferred), diced
- 1/4 cup red onion, finely diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup fresh cilantro, chopped
- Juice of 3–4 limes (freshly squeezed)
- Zest of 1 lime
- 2 tbsp extra virgin olive oil
- 1 small jalapeño, seeded and minced
- 1 large avocado, diced
- 1/4 cup feta or goat cheese, crumbled (optional)
- 1 tsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Rinse 1 cup of quinoa under cold water in a fine-mesh strainer until water runs clear.
- In a medium saucepan, combine rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork and let cool completely.
- While quinoa cooks, dice red onion and soak in ice water for 10 minutes to reduce bite. Drain and pat dry.
- Prepare corn by cutting kernels off the cob or thawing frozen corn. Char in a hot pan for 2 minutes if desired for smoky flavor.
- In a small jar or bowl, whisk together lime juice, lime zest, olive oil, honey, salt, and pepper until emulsified.
- Cut mangoes away from the pit, score flesh, and scoop out cubes. Mince jalapeño and chop cilantro.
- In a large mixing bowl, combine cooled quinoa, drained onion, corn, mango cubes, and cilantro.
- Pour dressing over the mixture and toss gently to coat evenly.
- Just before serving, fold in diced avocado and crumbled cheese. Taste and add more salt if needed. Serve immediately.
Notes
Rinse quinoa thoroughly to remove bitter saponin. Soak red onion in cold water to reduce harshness. Add avocado last to prevent browning. Salad improves in flavor after sitting in the fridge for a day. Do not freeze as avocado and fresh vegetables will become mushy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 325
- Sugar: 22
- Sodium: 250
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 8
- Protein: 7
Keywords: mango quinoa salad, healthy salad, meal prep, gluten-free, vegetarian, quick dinner, restaurant copycat, tropical salad