Mango-Cilantro Lime Quinoa Bowl
A vibrant, protein-rich bowl with zesty quinoa, fresh mango, and a bright lime-cilantro dressing. This mexican-inspired vegan (vegan-friendly) ready in about 40 minutes pairs uncooked quinoa, ripe, diced mango, drained and rinsed black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1 cup, uncooked quinoa
- 1 ripe, diced mango
- 1/2 cup, drained and rinsed black beans
- 1/2 cup, kernels corn
- 1, diced avocado
- 1, juiced lime
- 2 tbsp, chopped cilantro
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- Step 1: Cook 1 cup quinoa according to package instructions, using 2 cups water. Fluff with a fork and set aside.
- Step 2: In a bowl, mix 1/2 cup black beans, 1/2 cup corn kernels, 1 diced mango, and 1 diced avocado. Season with 1/2 tsp salt.
- Step 3: In a small jar, whisk 1 tbsp olive oil, 2 tbsp chopped cilantro, 1 lime juice, and a pinch of salt. Pour over the bowl and toss to coat.
- Step 4: Serve immediately, garnished with additional cilantro and lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango-Cilantro Lime Quinoa Bowl take to make?
Total time is about 40 minutes (15 min prep + 25 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 Mango-Cilantro Lime Quinoa Bowl?
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 uncooked quinoa from drying out.
Can I substitute ingredients in Mango-Cilantro Lime Quinoa Bowl?
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 Mango-Cilantro Lime Quinoa Bowl for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Mango-Cilantro Lime Quinoa Bowl vegan-friendly?
Yes — this recipe is tagged vegan-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
