Grain SaladsLatin AmericanEasy

Mango Avocado Quinoa Salad with Lime

Name: Mango Avocado Quinoa Salad with Lime
Prep time: 31 min
Cook time: 22 min
Total time: 53 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 1 cup (170 g) white quinoa, rinsed well in a fine-mesh sieve; 1¾ cups (415 ml) water; ½ tsp (3 g) kosher salt; ¼ cup (60 ml) fresh lime juice, from about 2 to 3 limes, zested first; 1 tsp (2 g) lime zest, finely grated; 3 tbsp (45 ml) extra-virgin olive oil; 1 tsp (7 g) honey; ½ tsp (1 g) ground cumin; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; ¼ cup (40 g) red onion, finely diced (¼-inch / 6 mm pieces); 1½ cups (250 g) ripe mango, peeled, pitted, and cut into ½-inch (1.3 cm) cubes (about 2 medium mangoes); ½ cup (75 g) red bell pepper, seeded and cut into ¼-inch (6 mm) dice; 3 whole (30 g) scallions, white and green parts thinly sliced; 1 tbsp (10 g) jalapeño, seeded and finely minced (leave seeds in for more heat) (optional); ½ cup (20 g) fresh cilantro, leaves and tender stems, roughly chopped, lightly packed; 2 medium (280 g) ripe Hass avocados, halved, pitted, peeled, and cut into ¾-inch (2 cm) cubes just before serving; ¼ cup (35 g) raw pepitas (pumpkin seeds), toasted in a dry skillet (optional)

From the MyKitchenBank Kitchen

Fluffy quinoa tossed with sweet mango, creamy avocado, crunchy bell pepper, and plenty of cilantro in a bright cumin-lime dressing. It's a colorful make-ahead salad that works as a light lunch or a side for grilled chicken, fish, or tacos.

Prep: 31 min
Cook: 22 min
Wait: 25 min
Total: 1 hr 18 min
Makes: About 6 cups (4 main-dish servings or 6 side servings)

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Ingredients

4 servings

For the quinoa
1 cup (170 g) white quinoa, rinsed well in a fine-mesh sieve
1¾ cups (415 ml) water
½ tsp (3 g) kosher salt
For the dressing
¼ cup (60 ml) fresh lime juice, from about 2 to 3 limes, zested first
1 tsp (2 g) lime zest, finely grated
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (7 g) honey
½ tsp (1 g) ground cumin
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For the salad
¼ cup (40 g) red onion, finely diced (¼-inch / 6 mm pieces)
1½ cups (250 g) ripe mango, peeled, pitted, and cut into ½-inch (1.3 cm) cubes (about 2 medium mangoes)
½ cup (75 g) red bell pepper, seeded and cut into ¼-inch (6 mm) dice
3 whole (30 g) scallions, white and green parts thinly sliced
1 tbsp (10 g) jalapeño, seeded and finely minced (leave seeds in for more heat) (optional)
½ cup (20 g) fresh cilantro, leaves and tender stems, roughly chopped, lightly packed
2 medium (280 g) ripe Hass avocados, halved, pitted, peeled, and cut into ¾-inch (2 cm) cubes just before serving
¼ cup (35 g) raw pepitas (pumpkin seeds), toasted in a dry skillet (optional)

Equipment (8)

Medium saucepan with a tight-fitting lid (2- to 3-quart / 2- to 3-liter)
Fine-mesh sieve
Large rimmed metal tray or sheet pan, about 13×18 inches (33×46 cm), used only for cooling
Large mixing bowl (4-quart / 4-liter)
Small bowl or jar for the dressing
Small skillet (8-inch / 20 cm)
Microplane or fine grater
Chef's knife and cutting board

Steps

Before you start

Choose a mango that gives slightly when pressed and smells sweet at the stem, and avocados that yield to gentle pressure. Firm fruit makes a bland, hard salad.
The quinoa must be fully cooled to room temperature before you add the avocado and mango, or they will turn mushy. Plan on about 20 minutes of resting and cooling.
Zest the limes before you juice them. It is much harder to zest a squeezed lime.
Cut the avocado last, right before you serve, so it stays bright green.

1
Rinse the quinoa
- Put the 1 cup (170 g) quinoa in a fine-mesh sieve and rinse under cold running water for about 30 seconds, rubbing it gently with your hand, until the water runs clear and no longer looks foamy.
- Shake off the excess water.
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Ready when: Water runs clear with no soapy foam.
Tip: Rinsing removes the natural coating (saponin) that makes quinoa taste bitter or soapy.
2
Simmer the quinoa
- In a medium saucepan, combine the rinsed quinoa, 1¾ cups (415 ml) water, and ½ tsp salt.
- Bring to a boil over high heat, about 4 minutes.
- Stir once, reduce the heat to low, cover tightly, and cook undisturbed for 15 minutes.
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Ready when: All the water is absorbed and tiny holes show on the surface; the grains are tender with a visible white spiral "tail."
Tip: Don't lift the lid while it simmers. Escaping steam leaves the quinoa undercooked.
3
Rest covered
- Remove the pan from the heat and leave the lid on for 5 minutes so the steam finishes cooking the grains evenly.
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Ready when: Grains look plump and separate, with no wet pooling on the bottom.
4
Fluff and cool
- Fluff the quinoa with a fork, then spread it in an even layer on a large rimmed tray or sheet pan to cool.
- Let it cool for about 15 minutes, until no longer warm.
- Use this time to make the dressing and cut the produce.
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Ready when: Quinoa feels cool to the touch, with no steam rising.
Tip: For a faster cool-down, put the tray in the fridge for 8 to 10 minutes.
5
Whisk the dressing
- In a small bowl or jar, whisk together ¼ cup (60 ml) lime juice, 1 tsp lime zest, 3 tbsp (45 ml) olive oil, 1 tsp honey, ½ tsp cumin, ½ tsp salt, and ¼ tsp pepper until the honey dissolves and the dressing looks slightly thick and cloudy.
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Ready when: The dressing is emulsified and no honey streaks remain.
6
Prep the produce
- Finely dice the red onion and put it in the large mixing bowl with 2 tbsp of the dressing; it will mellow as it sits.
- Cut the mango into ½-inch cubes, dice the bell pepper, slice the scallions, mince the jalapeño if using, and chop the cilantro.
- Keep these in separate piles.
- Do not cut the avocado yet.
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Ready when: Pieces are roughly uniform so every bite has a bit of everything.
Tip: To cut a mango easily, slice off each "cheek" on either side of the flat pit, score the flesh in a grid, and slice the cubes off the skin.
7
Toast the pepitas
- Heat a small dry skillet over medium heat.
- Add the pepitas and toast for 2 to 3 minutes, stirring often, until they puff slightly and a few pop.
- Tip them onto a plate to cool.
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Ready when: Pepitas are lightly golden, puffed, and smell nutty.
Tip: Pull them off the heat right away, as they burn quickly and keep cooking in the hot pan.
8
Dress the quinoa
- Add the cooled quinoa to the large bowl with the onion and its dressing.
- Pour in the remaining dressing and toss with a fork or large spoon until every grain is coated.
- Let it sit for 5 minutes.
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Ready when: Quinoa looks glossy and evenly coated, with no pooling dressing at the bottom.
Tip: Dress while the quinoa is still slightly absorbent for the most flavor.
9
Fold in the mix-ins
- Add the mango, bell pepper, scallions, jalapeño (if using), and cilantro.
- Fold gently with a rubber spatula, just until combined and evenly distributed.
- Taste and add a pinch of salt or a squeeze of lime if it tastes flat.
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Ready when: Colors are evenly mixed and the mango pieces are still intact.
Tip: Fold rather than stir vigorously, or the mango will break down and turn the salad soggy.
10
Add avocado and serve
- Cut the avocados into ¾-inch cubes and gently fold them in with 3 or 4 turns of the spatula.
- Scatter the toasted pepitas over the top and serve right away at room temperature.
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Ready when: Avocado cubes are intact, bright green, and coated lightly with dressing.
Tip: Add avocado last. Over-mixing turns it into a paste.

Good to know

Tips

Rinse the quinoa thoroughly, since unrinsed quinoa can taste bitter.
Cool the quinoa completely before mixing so the mango and avocado keep their shape.
Dress the quinoa first, then add the delicate ingredients. This seasons the grains well without bruising the fruit.
If serving later, hold back the avocado and pepitas and add them at the last minute, saving a squeeze of lime to brighten the leftovers.

Make ahead

Cook, cool, and dress the quinoa with the onion up to 2 days ahead and refrigerate it covered. Dice the bell pepper and scallions up to 1 day ahead. Cut the mango and cilantro and fold in the avocado and pepitas within 30 minutes of serving. Let the quinoa come to cool room temperature for 15 minutes before finishing the salad.

Storage & reheating

Room temperature: up to 2 hours (1 hour if outdoors above 90°F / 32°C). Refrigerator: store in an airtight container up to 2 days; the avocado will soften and darken slightly, so press a piece of plastic wrap onto the surface. Freezer: not recommended because the mango and avocado turn mushy. Serve cold or let it sit 15 minutes at room temperature; no reheating needed.

Substitutions

white quinoa → tricolor or red quinoa. Use the same amount and cook time; red and tricolor stay a bit chewier and look striking.
ripe mango → ripe pineapple or peaches. Use the same volume, cut the same size. Drain pineapple on paper towels to avoid watery salad.
honey → maple syrup or agave. Use the same amount for a vegan salad.
raw pepitas (pumpkin seeds) → toasted sliced almonds or sunflower seeds. Same amount; toast the same way until fragrant.