I’ve been on a quinoa kick lately. Cooking up a batch of rice or quinoa early in the week makes it really easy to pull together something delicious for lunch or dinner, so it’s been great now that we’re back in the swing of our school and work routine. For dinner, I’ve been shuffling through some of our old favorites and freezer standbys to keep our mealtimes running smoothly on hectic days. But as much as I love (and I mean love) the cozy warmth of a nice slow cooker meal or hearty pasta sauce for dinner this time of year, I’ve just been craving something fresh and bright for lunch–that’s where quinoa has stepped up to the plate. With its nutty flavor and hardy texture, this Village Harvest quinoa holds up well with dressing for a few days. Plus, it brings plenty of antioxidants, fiber (like, almost twice the fiber of other grains), and plant-based protein to the party. All of that makes it a perfect candidate for an incredible salad. I’m a fan of all salads, so long as they’re packed with goodies, and this Mango Avocado Quinoa Salad really delivers. It’s got crunch, it’s got color, it’s got plenty of fiber, and a good mix of protein, carbs, and healthy fats. Plus, the dressing is amazing. The end result is kind of like eating a quinoa spring roll. All of that adds up to a gorgeous, easy lunch I’ve been making on repeat for a few weeks. I even made a video to show you how easy it is.
See? Easy! Now get thee some quinoa and get to work!
Notes on the recipe:
- Make-Ahead: For speed, you can make the quinoa ahead of time, which makes assembling the salad a breeze!
- Storage: you can certainly store all the components separately, but I’ve found the lime juice is enough to keep my avocados green for 2-3 days in the salad, which makes it a great lunch option.
- Seasonal notes: If pomegranates are out of season, ripe strawberries or blueberries are an AWESOME substitute. You can also swap peaches for the mango.
- On the mango: I love Atulfo mangos (sometimes called yellow or champagne mangos). I’ve found they’re sweeter, softer, and less fibrous. I also find it easier to choose a ripe one.
(1 cup dry quinoa makes about 3 cups cooked)
- 2–3 cups cooked quinoa (such as Village Harvest Golden Quinoa)
- 1 cup diced mango
- 1 cup diced avocado
- 1 cup diced cucumber
- 1 cup pomegranate arils (or fresh strawberries or blueberries)
- 1/4 cup fresh cilantro
For the dressing:
- Zest and juice of 1 lime
- 2 Tbsp olive oil
- 2 tsp honey
- 1 Tbsp Thai sweet chili sauce
- salt and pepper, to taste
- In a small bowl, whisk together dressing ingredients until well combined.
- In a large bowl, stir dressing into the cooked quinoa. Fold in mango, avocado, cucumber, pomegranate, and cilantro.
- Serve immediately or store in the refrigerator until ready to serve.
- Salad will keep in an airtight container 2-3 days.
Like this post? You may also like:
- Slow Cooker Thai Chicken and Butternut Soup with Quinoa
- How to Cook Quinoa
- Chicken Quinoa Burrito Bowls – Gimme Some Oven
- Thai Quinoa Salad – Foodie Crush
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.