Mango Avocado Quinoa Salad with juicy mangoes, creamy avocado, bright lemon dressing and loads of fresh herbs. A great way to use up leftover quinoa and meal prep for the week.
Course Side Dish
Cuisine American
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Calories 454kcal
Author Tristin Rieken
Ingredients
3cups cooked quinoaor 1 ½ cup uncooked + 3 ¾ cup stock
Make Perfect Quinoa - on a large saucepan over medium heat add olive oil and heat until shimmering. Add onion and garlic then quinoa. Turn to coat and cook until toasted. Add stock and increase heat to high. Bring to a boil and reduce to low. Simmer for 25 minutes until all liquid is absorbed. Remove from heat and add lid. Let stand five minutes before fluffing with fork. To quick cool, add to a shallow baking sheet in a single layer and chill until ready to use.
2 tablespoons olive oil, ½ medium onion, 2 cloves garlic, 1 ½ cups quinoa, 3 ¾ cups chicken stock
Make Creamy Lemon Dressing. Whisk lemon zest and lemon juice with sugar, vinegar and mayo. Slowly whisk in olive oil until thick.
1 small lemon, 1 tablespoon granulated sugar, ¼ teaspoon white vinegar, 2 tablespoons olive oil mayonnaise, 2 tablespoons olive oil
Pour dressing red onions, mango and avocado and gently toss to coat to season.
1 large mango, 1 large avocado, ½ cup creamy lemon dressing, 1 medium red onion
Toss cooked quinoa with cilantro and basil and the onion/mango/avocado mix in a large bowl or layer on a platter. Top with pumpkin seeds, more fresh herbs and sprinkle with sea salt and a dusting of spicy chile flakes.
3 cups cooked quinoa, ½ cup fresh cilantro, ¼ cup fresh basil leaves, ¼ cup salted and shelled pumpkin seeds, ¼ cup chives and chive blossoms, sea salt, spicy chile flakes