• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Redhead Baker logo
  • Home
  • Recipes
  • About Me
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About Me
  • Contact
  • ×

    Home » Recipes » Vegetarian/Vegan

    Mango Avocado Quinoa Salad

    Published: Aug 23, 2013 · Modified: Nov 12, 2013 by Coleen · This post may contain affiliate links.

    Mango Avocado Quinoa Salad #vegetarian #sidedish

    It's recipe swap time, hosted by A Taste of Home Cooking!

    If you've noticed a decrease in swap posts, it's because our swaps have dropped to once a month instead of once every two weeks. Our swap theme for August was Summer Salads.

    I was intrigued when I received my assigned recipe. I had never had quinoa before (though it's been on my radar to try, and I had a bag of it in my pantry). Most people call quinoa an "ancient grain," but it's actually a seed, though it resembles cous cous and often takes the place of a grain in a meal.

    The inclusion of other ingredients — mango, avocado, red onion — almost sounded like ingredients for a fruit salsa. Combined with lime juice and honey, I really wasn't sure I was going to like the way it tasted.

    I was pleasantly surprised that it turned out to be a good dish. It's probably not a recipe I would have ever picked out for myself. My quinoa was still slightly warm when I added the avocado, mango and red onion, and the avocado softened almost into a creamy coating on the quinoa.

    The recipe is vegetarian as-written, and you could easily substitute agave syrup for the honey to make it vegan.

    Mango Avocado Quinoa Salad #vegetarian #sidedish

    Mango Avocado Quinoa Salad

    Recipe source: Cheese Curd in Paradise

    Ingredients

    • 1 cup uncooked quinoa
    • 1 ripe mango, peeled and diced
    • 1 ripe avocado, diced
    • ½ of one red onion, diced and soaked in ice water for 10 minutes
    • ½ cup chopped cilantro
    • Juice of 2 limes
    • 1 teaspoon honey
    • Salt and pepper to taste

    Directions

    1. Cook the quinoa according to the package directions. Once fully cooked, scrape into a medium serving bowl and set aside to cool.
    2. Gently fold the mango, avocado, red onion and cilantro into the quinoa.
    3. In a small bowl, whisk together the lime juice and honey. Pour over the quinoa and gently stir to coat the salad.
    4. Season to taste with salt and pepper. Can be served immediately or chilled until needed.

    Diet type: Vegetarian

    Number of servings (yield): 4

    WC-Recipe-Swap-badge

    To see other recipes from the swap, click on any of the images below!

    More recipes you may enjoy

    • Steak and Bell Pepper Salad
    • One-Pan Roasted Fall Veggie Salad
    • Acorn Squash and Fig Salad
    • Farmers' market chicken pasta salad

    Reader Interactions

    Comments

    1. Laura says

      August 23, 2013 at 7:46 am

      I love quinoa based salads because they're so filling. I need to try this one before summer is over.

      Reply
    2. Ashley says

      August 23, 2013 at 11:09 am

      I love this salad and so happy that you were able to give something new a try!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Popular Posts

    Lemoncello Tiramisu

    A short rib on the bone over mashed potatoes with gravy.

    Instant Pot Red Wine Short Ribs

    Chocolate espresso cookies are rich and fudgy. Espresso powder enriches the flavor of the chocolate and adds coffee flavor, too. #Choctoberfest

    Chocolate Espresso Cookies #Choctoberfest

    Peach butter is smoother and less sweet than peach preserves, resulting in a purer peach flavor. Canning peach butter preserves the flavor all year long. #SundaySupper

    Peach Butter

    Key lime pie parfaits — all the flavor of the pie without the work! This no-bake layered dessert is quick and easy to make. #BrunchWeek TheRedheadBaker.com

    Key Lime Pie Parfaits

    Creme Anglaise

    Irish Oatmeal Bread #StPatricksDay | theredheadbaker.com

    Irish Oatmeal Bread

    Chicken tacos are spiced with ancho chile powder and topped with cilantro slaw and avocado cream. This delicious meal is ready in under 30 minutes!

    Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

    Contact

    • Email me
    • Media Kit
    • FAQ coming soon!

    About

    • Privacy Policy
    • Copyright Policy
    • Accessability Policy

    Footer

    Newsletter

    • Sign up for newsletters and updates through email

    Footer

    About

    • Privacy Policy
    • Copyright Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit
    • FAQ coming soon!

    As an Amazon Associate I earn a small percentage from qualifying purchases.

    Protected By Pixsy

    The Redhead Baker is a registered trademark.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme

    • 2
    134 shares