Mango Cucumber Quinoa Salad
Make-ahead mango cucumber quinoa salad with fresh mango, cucumber, avocado, and a lime-Dijon dressing. Ready in 30 minutes.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Salad
Cuisine American
Servings 2 servings
Calories 850 kcal
- 1 cup rinsed quinoa
- 2 cups water or vegetable broth
- 1 large ripe mango, peeled and cut into cubes
- 1 medium cucumber, cut into cubes
- 1/4 cup red onion, minced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, cut into cubes
- 1/4 cup sliced almonds or pumpkin seeds (optional, for extra crunch)
- 3 tbsp olive oil
- 2 tbsp lime juice (from about 1 lime)
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt to taste
- Black pepper to taste
Cook and fluff quinoa:
In a medium saucepan, bring the quinoa and water or broth to a boil. Lower the heat to low, cover, and let it simmer for around 15 minutes until the quinoa is tender and the liquid has been absorbed. Use a fork to fluff it, then allow it to cool to room temperature.Mix mango and vegetables:
In a large bowl, mix together the diced mango, cucumber, red onion, and cilantro. Toss them gently.Whisk dressing ingredients:
In a small bowl, whisk the olive oil, lime juice, honey or maple syrup, Dijon mustard, salt, and pepper until the mixture is smooth and combined.Combine quinoa with dressing:
Add the cooled quinoa to the mango-cucumber mixture and fold it in gently. Pour the dressing over the top and toss everything to coat evenly.Fold in avocado and nuts:
Carefully fold in the diced avocado, then sprinkle with toasted almonds or pumpkin seeds if you are using them.Serve or chill salad:
Serve right away, or refrigerate for 20-30 minutes to allow the flavors to blend.
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