Mango-Avocado Quinoa Salad with Toasted Pepitas

Juicy sweet mango, buttery avocado, fluffy quinoa, crunchy pungent red onion, herby cilantro and salty toasted pepita seeds come together for an amazing salad for lunch, picnics or cookouts.  This one is a real crowd pleaser.  It’s got lots of flavor, lots of color and lots of texture.  You could serve this quinoa salad “naked” or with a spritz of fresh lime juice and it would be excellent just like that.  To take it over the top, I like to pair it with my Creamy Dairy-Free Cilantro Jalapeno Lime Sauce.

Mango-Avocado Quinoa Salad with Toasted Pepitas

Ingredients

  • 2 cups cooked quinoa (How to Make Perfectly Cooked Quinoa)
  • 1 ripe mango, cubed
  • 1 ripe avocado, cubed
  • ½ small red onion, diced
  • 2 cups fresh cilantro, chopped
  • ½ cup toasted pepita seeds*
  • Serve with Creamy Dairy-Free Cilantro Jalapeno Lime Sauce

Instructions

  • In a large bowl combine the cooked quinoa, mango, avocado, red onion, cilantro and toasted pepita seeds.
  • Serve as is, with a simple spritz of fresh lime juice or with my Creamy Dairy-Free Cilantro Jalapeno Lime Sauce.
  • 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.