Mango Avocado Quinoa Salad: The Ultimate Summer Power Bowl

You’ve had salads. You’ve had quinoa. But have you ever had a salad that makes you question why you’ve been eating anything else?

This mango avocado quinoa salad isn’t just food—it’s a flavor explosion disguised as a healthy meal. Perfect for meal prep, picnics, or pretending you’re a gourmet chef, this recipe takes 20 minutes and requires zero fancy skills. If your taste buds aren’t ready, warn them now.

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Why This Recipe Slaps

This salad is the triple threat of deliciousness, nutrition, and simplicity.

Sweet mango, creamy avocado, and protein-packed quinoa create a texture party in your mouth. The lime dressing? Chef’s kiss.

It’s vegan, gluten-free, and packed with enough nutrients to make your body thank you. Plus, it’s Instagram-worthy—because let’s be real, if it’s not on the ’Gram, did it even happen?

Ingredients You’ll Need

1 cup quinoa (uncooked, rinse it—trust me)
2 ripe mangoes (diced, because chunks are life)
1 large avocado (also diced, unless you want guacamole salad)
1/4 cup red onion (thinly sliced, unless you enjoy onion breath for days)
1/4 cup cilantro (chopped, or skip if you’re one of those cilantro-haters)
1/4 cup lime juice (fresh, not the sad bottled stuff)
2 tbsp olive oil (extra virgin, because basic oil is basic)
Salt and pepper (to taste, or until your ancestors whisper “enough”)

How to Make It (Without Messing Up)

Cook the quinoa: Rinse it under cold water (skip this, and you’ll regret it). Cook with 2 cups water or broth until fluffy—about 15 minutes.
Let it cool. Nobody wants a warm avocado.
Chop everything: Dice the mango and avocado, slice the red onion, and chop the cilantro. Pro tip: Do this while the quinoa cooks so you’re not just standing there staring at a pot.
Make the dressing: Whisk lime juice, olive oil, salt, and pepper in a bowl.
Taste it. Adjust. Repeat until it’s perfect.
Mix it all: Toss the cooled quinoa, mango, avocado, onion, and cilantro in a big bowl.
Drizzle the dressing and gently mix. Don’t smash the avocado—this isn’t guacamole.
Serve or store: Eat it now, or save it for later. Your call.

How to Store This Masterpiece

Store in an airtight container in the fridge for up to 2 days.

The avocado might brown a little, but a squeeze of lime juice on top helps. FYI, this salad doesn’t freeze well—avocado and freezer are mortal enemies.

Why This Salad Is Basically a Superfood

Quinoa gives you complete protein, mango delivers a vitamin C punch, and avocado brings the healthy fats. It’s a balanced meal that keeps you full, boosts your immune system, and makes you feel like you’ve got your life together.

Even if you don’t.

Common Mistakes (Don’t Be That Person)

Not rinsing quinoa: It’s bitter if you skip this. Rinse it like it owes you money.
Over-mixing: You’ll end up with mush. Gentle is the way.
Using unripe mango or avocado: Hard mango = sad salad.
Squishy avocado = regret.

Swaps and Subs (Because Life Happens)

No quinoa? Use couscous or brown rice.
Hate cilantro? Try parsley or mint.
Not vegan? Add feta or grilled chicken for extra protein.

FAQs

Can I make this ahead of time?

Yes, but add the avocado right before serving. Otherwise, it turns into a brown mess that looks like it’s seen things.

Is this salad kid-friendly?

Depends on the kid. Mine would pick out the onions and cilantro, but the mango and avocado usually win them over.

Can I use frozen mango?

Sure, but thaw and drain it first.

Unless you want a watery salad. (Spoiler: You don’t.)

Final Thoughts

This salad is stupidly easy, ridiculously healthy, and surprisingly addictive. It’s the kind of meal that makes you feel like you’ve unlocked a secret life hack. Make it.

Eat it. Thank me later.

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