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 cooked quinoa, large, diced ripe mango, diced 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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 cooked 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.
