Our recipe for Avocado Quinoa Mango Salad is perfect for a light and fresh bite. Quinoa is prepared in a cumin garlic lime dressing, then joins other tasty ingredients including greens, avocado, mango, black beans and red onions, which can be layered in a jar and taken on the go, or prepared at home by mixing everything together in a large bowl. This unique salad is simple to make and features a delightful combination of colors, textures and flavors.
3 cups water
2 cups greens, rinsed
1 1/2 cup dry quinoa
1/4 cup lime juice, freshly squeezed
1 14-ounce can black beans
1 avocado, peeled and diced
1 clove garlic, peeled and grated
1 mango, peeled and diced
1 red onion, sliced
2 teaspoons cumin
Cilantro, chopped (optional)
Mint, chopped (optional)
Bring water and quinoa to a boil then reduce heat to low and simmer until all water is absorbed, about 16 to 20 minutes.
Meanwhile, whisk lime juice, garlic and cumin together in a bowl and set aside.
Add cooked quinoa to the bowl of lime dressing and stir.
If taking the salad on the go, allow quinoa to cool completely (or refrigerate overnight), then layer in a jar: greens, quinoa, avocado, mango, beans and red onions.
If preparing the meal at home, allow the quinoa to cool for 10 minutes, then toss all ingredients together in a large bowl.
Garnish with cilantro and/or mint as desired.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.