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Quinoa salad with avocado, mango and arugula.

Quinoa Salad with Avocado and Mango

A simply delicious and delightfully colorful recipe for a quinoa salad with avocado, mango, tomatoes, bell peppers, cucumber, and mint.
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Total Time: 40 minutes
Servings: 4

Ingredients

Salad:

  • 1 ½ cups quinoa
  • 1 avocado
  • 1 red bell pepper
  • ½ English seedless cucumber
  • ¾ cup tomatoes
  • 3 oz arugula
  • ½ mango
  • 10 fresh mint leaves

Dressing:

  • 2 tbsp olive oil
  • 1 tbsp freshly squeezed lemon or lime juice
  • 4 tbsp water
  • salt, black pepper

Instructions

  • Cook the quinoa as per package directions and allow for cooling.
  • Chop avocado, bell pepper, cucumber, tomatoes, and mango into bite-sized chunks.
  • Wash and drain your arugula, then, if necessary, pluck into smaller pieces. Chop up mint leaves as well.
  • Place cooled quinoa (ok to still be warm) along with all other ingredients into a large bowl and incorporate well.
  • Drizzle olive oil and freshly squeezed lemon (or lime) juice over the salad, then season to taste with salt and pepper.
  • Depending on how much water your quinoa has held on to and how ripe your mango was, add a bit more water than indicated by the above recipe.

Notes

You can also use or 3 pouches of precooked microwave quinoa, they typically contain 250 g each.

Nutrition

Calories: 404kcal
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