Coconut-Lime Quinoa Salad with Mango and Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant and nutritious quinoa salad tossed in a zesty coconut-lime dressing, bursting with sweet mango and creamy avocado. This mediterranean-inspired salads (gluten free, vegetarian) ready in about 25 minutes pairs rinsed quinoa, water, diced ripe mango into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
  2. Step 2: In a small bowl, whisk together 1/4 cup coconut milk, 3 tbsp lime juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
  3. Step 3: In a large mixing bowl, combine the cooled quinoa with 1 cup diced ripe mango, 1 diced medium avocado, 1/2 cup diced red bell pepper, 2 thinly sliced green onions, and 1/4 cup chopped fresh cilantro.
  4. Step 4: Pour the coconut-lime dressing over the quinoa mixture and gently toss to coat all ingredients evenly. Serve chilled or at room temperature.

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Frequently asked questions

How long does Coconut-Lime Quinoa Salad with Mango and Avocado take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Lime Quinoa Salad with Mango and Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.

Can I substitute ingredients in Coconut-Lime Quinoa Salad with Mango and Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lime Quinoa Salad with Mango and Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Lime Quinoa Salad with Mango and Avocado gluten free?

Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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