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Mango-Avocado Quinoa Salad with Toasted Pepitas


  • Author: Elaine Gordon
  • Total Time: 17 mins
  • Yield: 4-6 1x

Description

This colorful and nutritious salad offers plant-based protein, healthy fats and fiber. It is gluten-free, vegan and nut-free so everyone can enjoy. When possible, I like to prepare my quinoa and toasted pepita seeds in advance to make this recipe quick and easy to pull together. If you plan to serve this at a gathering you can prepare most of it in advance leaving the avocado and dressing for just before serving. Everyone loves this flavorful and filling quinoa salad.


Ingredients

Scale

Instructions

  1. In a large bowl combine the cooked quinoa, mango, avocado, red onion, cilantro and toasted pepita seeds.
  2. Serve as is, with a simple spritz of fresh lime juice or with my Creamy Dairy-Free Cilantro Jalapeno Lime Sauce.
  3. If preparing in advance leave out the avocado and sauce until just before serving. Store undressed leftovers in an airtight container for up to 3 days.

Notes

* To toast the pepita seeds: Preheat oven to 325 degrees F. Toss pepitas with 1/2 teaspoon olive oil and 1/2 teaspoon salt. Bake for 7 minutes until slightly golden and fragrant.

I like to serve the mango, avocado, cilantro and red onion chilled alongside the warm quinoa and toasted pepitas.

  • Prep Time: 10 mins
  • Cook Time: 7 mins
  • Category: Salad

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