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- 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 ripe mango, diced - 2 ripe avocados, diced - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1/4 cup fresh cilantro, chopped - 1 lime, juiced - 3 tablespoons olive oil - Salt and pepper to taste The main ingredients create a fresh and colorful base for the salad. Quinoa adds protein and fiber. Mango and avocado bring creaminess and sweetness. The red bell pepper and onion add crunch and zest. Fresh cilantro adds a bright note. This mix gives you a salad that is both tasty and healthy. - Jalapeño for extra spice Adding jalapeño gives the salad a nice kick. If you love heat, chop it finely and mix it into the dressing. It enhances the flavor and makes every bite exciting. - Medium saucepan - Large mixing bowl - Whisk You will need a medium saucepan to cook the quinoa. A large mixing bowl is perfect for combining all your ingredients. A whisk helps you blend the dressing well. These tools make the process easy and fun! To start, rinse your quinoa in a fine mesh strainer. This step removes any bitter flavor. Next, in a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water or vegetable broth. Bring it to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa is done when it looks fluffy and the liquid is absorbed. To check for doneness, look for small white tails on the grains. After cooking, take the pot off the heat. Let it sit covered for 5 more minutes. This helps make it even fluffier. Fluff the quinoa with a fork and set it aside to cool. While the quinoa cools, prepare your fruits and vegetables. Dice the ripe mango and avocados into bite-sized pieces. Chop the red bell pepper and finely chop the red onion. Don’t forget to chop the fresh cilantro too! In a large mixing bowl, combine all these chopped ingredients. Once everything is in the bowl, it’s time to add the cooled quinoa. Gently fold the quinoa into the mixture. This keeps the avocados and mangos intact and adds texture. For the dressing, take a small bowl and whisk together the juice of one lime, 3 tablespoons of olive oil, and a pinch of salt and pepper. If you want some heat, finely chop a jalapeño and add it to the mix. Whisk until everything is well combined. Once the dressing is ready, pour it over the salad. Gently toss the salad to coat all the ingredients with the dressing. Taste it and adjust the seasoning if needed. You might want a little more salt or pepper. Enjoy this fresh and colorful salad right away, or let it chill for 30 minutes to let the flavors mix together. To keep your avocados and mangoes intact, handle them gently. When you cut them, aim for clean slices. Avoid mashing or pressing too hard while mixing. This way, you'll enjoy fresh chunks in every bite. Adjusting the seasoning is key for taste. After mixing your salad, take a small bite. If it needs more flavor, add a pinch of salt or a squeeze of lime juice. Taste as you go, and make it your own. For a vibrant dish, serve the salad in a large, shallow bowl. This allows the colors to shine. Garnish with fresh cilantro and lime wedges for that extra pop. Consider adding edible flowers for a stunning look. Pair this salad with grilled chicken or fish for a complete meal. It also goes well with tacos or wraps. The flavors mix well and create a fun dining experience. Quinoa is a great source of protein and fiber. It helps keep you full and energized. Mangoes are rich in vitamins A and C, boosting your immune system. Avocados provide healthy fats, great for your heart. Each serving has around 250 calories, depending on your portion size. This makes it a healthy option for lunch or dinner. Enjoy this bowl of goodness without any guilt! {{image_2}} You can easily change the salad with seasonal veggies. Try adding corn in summer or butternut squash in fall. These add a fresh twist. You can also swap fruits based on what you find. Use peaches in summer or pomegranate seeds in winter. This keeps the salad exciting and fresh all year. This salad is vegan and gluten-free. You can enjoy it without worry. If you need to cut down on salt, skip the added salt in the dressing. Use low-sodium broth when cooking quinoa. These changes still keep the flavors strong and delicious. Want to spice things up? Add spices inspired by other cuisines. Try cumin for a warm, earthy touch or curry powder for a unique flavor. You can also switch the dressing. Instead of lime and olive oil, use balsamic vinegar or sesame dressing for a new taste. These variations can make the salad feel new every time you make it. To store leftovers, place the salad in an airtight container. This helps keep it fresh. Use it within 2 to 3 days for the best taste. After that, the avocados may brown and the salad may lose its crunch. Can you freeze mango avocado quinoa salad? I do not recommend freezing it. The avocado and mango change texture when frozen and thawed. If you want to freeze, keep the quinoa separate from the fresh ingredients. To refresh the salad after storage, add a splash of lime juice. This brightens the flavors. I suggest serving it chilled. This makes it even more refreshing, especially on a warm day. To ripen avocados fast, place them in a brown paper bag. Add an apple or banana to speed up the process. These fruits give off ethylene gas, which helps avocados ripen. Check them daily. When they feel soft, they are ready to eat. Choose avocados that have dark skin and feel slightly soft for the best flavor. Quinoa cooks in about 15 minutes. First, bring water or broth to a boil. Then, add the rinsed quinoa and reduce the heat. Cover the pot and let it simmer. After 15 minutes, the quinoa should look fluffy and have absorbed all the liquid. Let it sit for five minutes to steam. Fluff it with a fork for the best texture. Yes, you can prepare this salad in advance. Make the quinoa and chop all the veggies a day before serving. Store them in the fridge. When you're ready to eat, mix everything together with the dressing. If you let it chill for 30 minutes, the flavors blend well. However, add avocados just before serving to keep them fresh. If you want a substitute for quinoa, try brown rice or farro. Both have great texture and flavor. You can also use couscous, but it cooks faster. For a low-carb option, consider cauliflower rice. Each option brings its own taste and texture, so pick what you like best! This blog post covered key ingredients, detailed steps, and helpful tips for making Mango Avocado Quinoa Salad. You learned about the main ingredients like quinoa, fruits, and vegetables, as well as optional ones for added spice. By following the instructions, you can create a fresh, healthy dish. Remember to store any leftovers properly to keep them tasty. Enjoy exploring variations and personalizing the salad to match your taste. This recipe is not just about making food; it’s about enjoying a fun and nutritious dish!

Mango Avocado Quinoa Salad

Discover the deliciousness of this Mango Avocado Quinoa Salad that’s perfect for any occasion! Packed with fresh ingredients like ripe mangoes, creamy avocados, and vibrant vegetables, this salad is not only nutritious but also bursting with flavor. With easy steps to prepare, you’ll impress your friends and family in no time. Click through to explore the full recipe and elevate your meal with this refreshing salad!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 ripe mango, diced

2 ripe avocados, diced

1 red bell pepper, diced

1 small red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 lime, juiced

3 tablespoons olive oil

Salt and pepper to taste

Optional: 1 jalapeño, finely chopped (for an extra kick)

Instructions
 

In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

    Remove the quinoa from heat and let it sit covered for an additional 5 minutes. Fluff it with a fork and set aside to cool.

      In a large mixing bowl, combine the diced mango, diced avocados, red bell pepper, red onion, and cilantro.

        In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. If you’re using jalapeño, add it to this mixture for some heat.

          Once the quinoa has cooled, add it to the bowl with the chopped vegetables and pour the dressing over the top.

            Gently toss everything to combine, ensuring the avocados and mangos remain intact. Adjust seasoning with additional salt and pepper if needed.

              Serve immediately or refrigerate for 30 minutes for the flavors to meld together before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large, shallow bowl garnished with extra cilantro and lime wedges on the side for a vibrant and fresh look!