Quinoa Salad With Mango And Avacado Recipe

Name: Quinoa Salad With Mango And Avacado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups quinoa; 3 cups water; 1 teaspoon kosher salt, divided, plus more to taste; 4 tablespoons lemon juice; 1 1/2 teaspoons balsamic vinegar; 2 teaspoons honey; 1 shallot, minced; 3 tablespoons olive oil; 1 small mango, peeled and diced (or 1/2 large mango); 1 small avocado, peeled and diced; 2 scallions, thinly sliced crosswise; 1/2 cup feta cheese, crumbled

Servings: persons

1 1/2 cups quinoa
3 cups water
1 teaspoon kosher salt, divided, plus more to taste
4 tablespoons lemon juice
1 1/2 teaspoons balsamic vinegar
2 teaspoons honey
1 shallot, minced
3 tablespoons olive oil
1 small mango, peeled and diced (or 1/2 large mango)
1 small avocado, peeled and diced
2 scallions, thinly sliced crosswise
1/2 cup feta cheese, crumbled

1
Put quinoa, water, and 3/4 teaspoons salt into a saucepan and set over high heat. Bring to a boil, then cover, reduce heat to low, and simmer until all the water is absorbed, about 20 minutes.
2
Meanwhile, in a small bowl, whisk together the lemon juice, vinegar, honey, and remaining 1/4 teaspoon salt. Add the shallot and stir. Let sit 10 minutes, then whisk in the olive oil.
3
When the quinoa has absorbed all the water, uncover the pot and continue stirring the grains over the heat until they are dry and fluffy. Transfer to a serving bowl and toss to cool and fluff the quinoa. Add the mango, avocado, and scallions and toss together. Pour the dressing over the salad and toss again. Sprinkle with feta cheese and serve.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups quinoa, 3 cups water, 1 teaspoon kosher salt, divided, plus more to taste, 4 tablespoons lemon juice, and more.

Yes, Quinoa Salad With Mango And Avacado falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa Salad With Mango And Avacado

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