Mango Quinoa Salad with Ginger Citrus Dressing
Perfect for summer gatherings this Mango Quinoa Salad with Citrus Ginger Dressing is a great dish to take to a potluck, picnic, or a summer barbeque.
I love the contrast of the sweet mango and rich velvety soft avocados with the crisp, crunchiness of the cucumber and red bell pepper.
Delicious on it’s own it makes an easy, refreshing lunchtime salad or serve it as a tasty side dish with pretty much anything grilled. It’s especially nice with grilled shrimp, fish or chicken with some of the same dressing drizzled over top.
This tasty salad is so good for you! With lots of fruit and veggies, protein from the chickpeas and rich in fiber, minerals, and antioxidants from the quinoa.
Oh, and it’s also gluten free and dairy free!
Make Ahead
You can make make this salad a day in advance (without the avocado). When you are ready to serve, peel and slice the avocado and add to the salad. Give the salad a quick re-toss. if you are worried about the avocados turning brown, toss them with a little lime juice before adding to the salad.
Ingredients
- 185 ml quinoa regular, red, black or mixed
- 375 ml water
- 2 mangoes pitted and sliced or diced if you prefer
- 1 red sweet bell pepper cut into bite sized pieces.
- 1 small jalapeno pepper finely diced
- ½ long English cucumber (about 15cm) seeded and sliced
- 540 ml canned chickpeas rinsed and drained
- 60 ml chopped mint
- 2 avocados halved, pitted and sliced
Citrus-Ginger Dressing
- 15 ml lime juice plus more to taste
- 30 ml orange juice
- 60 ml olive oil
- 15 ml freshly grated ginger
- salt and pepper to taste
Instructions
Cook the Quinoa
- Bring the water and quinoa to boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff with a fork. Set aside to cool.While the quinoa is cooling prep the fruit and vegetables and rinse and drain the chickpeas for the salad.
Make the Dressing
- Whisk the olive oil, lime and orange juice together and season with salt and pepper to taste. Whisk in the ginger and season with salt and pepper to taste.
Assemble the Salad
- In a large bowl, combine the cooled quinoa, mango, avocado, red pepper, cucumber, jalapeno, fresh mint and the chickpeas.
- Pour the vinaigrette over top and toss gently until well combined.
- Serve as is, or on top of an assortment of mixed greens.