By This Quinoa Salad with Mango, Avocado & Tomato balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Quinoa Salad with Mango, Avocado & Tomato captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Quinoa Salad with Mango, Avocado & Tomato becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Salad:
1 cup quinoa, rinsed and cooked
1 ripe mango, peeled, pitted, and diced
1 avocado, peeled, pitted, and diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped (optional)
2 tablespoons toasted pumpkin seeds (optional, for crunch)
For the Dressing:
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon honey or maple syrup (optional)
1/4 teaspoon ground cumin
Salt and freshly ground black pepper to taste
PREPARATION STEPS
1. Cook the Quinoa:
Cook 1 cup of quinoa in 2 cups of water (or per package instructions). Let it cool completely before assembling the salad.
2. Prep the Vegetables and Fruits:
Dice the mango, avocado, and tomatoes into bite-sized pieces. Finely dice the red onion. Chop the cilantro if using.
3. Make the Dressing:
In a small bowl or jar, whisk together lime juice, olive oil, honey (if desired), cumin, salt, and pepper until emulsified.
4. Assemble the Salad:
In a large mixing bowl, combine the cooked quinoa, mango, avocado, cherry tomatoes, red onion, and cilantro.
5. Add the Dressing:
Drizzle the dressing over the salad and gently toss to coat everything evenly. Be careful not to mash the avocado.
6. Garnish and Serve:
Sprinkle toasted pumpkin seeds on top for added crunch. Serve immediately or chill for 30 minutes for enhanced flavor.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
