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Mango-Avocado Quinoa Salad with Toasted Pepitas

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


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.




  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.


* 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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