Mango Quinoa Salad with Citrus Vinaigrette
A light and healthy salad featuring quinoa, fresh mango, avocado, and a zesty citrus dressing. This mexican-inspired salads (vegetarian) ready in about 35 minutes pairs quinoa, ripe mango, avocado 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 280 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.
Ingredients
- 1 cup, cooked quinoa
- 1 large, diced ripe mango
- 1, diced avocado
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped cilantro
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp honey
- 1, seeded and minced jalapeño
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 1 cup cooked quinoa, 1 large diced ripe mango, 1 diced avocado, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro. Gently toss to mix.
- Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp honey, and 1 seeded and minced jalapeño until well combined.
- Step 3: Pour the dressing over the quinoa mixture and toss until evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 4: Serve chilled, garnished with additional cilantro and a slice of lime on the side.
Frequently asked questions
How long does Mango Quinoa Salad with Citrus Vinaigrette take to make?
Total time is about 35 minutes (20 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 Mango Quinoa Salad with Citrus Vinaigrette?
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 quinoa from drying out.
Can I substitute ingredients in Mango Quinoa Salad with Citrus Vinaigrette?
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 Quinoa Salad with Citrus Vinaigrette 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 Mango Quinoa Salad with Citrus Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
