Tropical Mango Avocado Quinoa (Printable Version)

Fresh mango, creamy avocado, and quinoa come together with zesty lime dressing for a healthy, vibrant salad.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water

→ Fruits & Vegetables

03 - 1 large ripe mango, peeled and diced
04 - 1 ripe avocado, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/2 small red onion, finely chopped
07 - 1/2 red bell pepper, diced
08 - 1/4 cup fresh cilantro, chopped

→ Lime Dressing

09 - 3 tablespoons fresh lime juice
10 - 2 tablespoons extra virgin olive oil
11 - 1 teaspoon maple syrup
12 - 1/2 teaspoon ground cumin
13 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and allow to rest covered for 5 minutes. Fluff with a fork and cool completely.
02 - In a small bowl, whisk together lime juice, olive oil, maple syrup, cumin, salt, and pepper until emulsified. Set aside.
03 - In a large mixing bowl, combine the cooled quinoa, mango, avocado, cherry tomatoes, red onion, bell pepper, and cilantro.
04 - Pour the lime dressing over the salad and gently toss to combine, taking care not to crush the avocado pieces.
05 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to 2 hours to allow flavors to develop.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means you can go from craving something healthy to actually eating it without the usual overthinking.
  • The combination of creamy, sweet, tart, and savory all happening at once keeps your palate genuinely interested with every forkful.
  • You can prep everything the night before and just toss it together, making it perfect for work lunches or meal prep Sundays.
02 -
  • Avocado oxidizes and turns brown when you cut it in advance, so literally add it to the bowl moments before eating—this one mistake can make the whole salad look sad.
  • Don't skip cooling the quinoa completely, because warm grains will wilt the cilantro and make the whole thing feel cooked rather than fresh and lively.
  • Lime juice strength varies wildly depending on how juicy your limes are, so start with less dressing and add more rather than overseasoning and having to rescue it.
03 -
  • Cook your quinoa in vegetable or chicken broth instead of water for an instant flavor upgrade that makes the whole salad taste more intentional.
  • If you're meal prepping, store the components separately and assemble just before eating—the dressing actually keeps the grain perfectly moist when stored this way for up to three days.
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