Description
A vibrant, protein-packed salad with quinoa, creamy mango dressing, avocado, spinach, and toasted almonds. Perfect for summer or a quick lunch, this gluten-free vegan dish balances tropical flavors with refreshing textures.
Ingredients
1 cup quinoa (uncooked)
3 cups water or vegetable broth
1 ripe mango, peeled and chopped
1 cup ripe avocado, diced
2 cups fresh spinach, chopped
1/4 cup unsalted sliced almonds
1 tbsp olive oil
1 tbsp lime zest
1 tsp lime juice
1 jalapeño (optional, for heat)
1 tbsp honey (or agave for vegan)
1/4 tsp sea salt
Fresh cilantro or parsley, chopped (optional, for garnish)
Instructions
Rinse quinoa thoroughly under cold water in a fine mesh sieve.
In a saucepan, combine quinoa with water or broth. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed.
Meanwhile, toast almonds in a dry skillet over medium heat 3-4 minutes until fragrant.
In a blender, puree mango, olive oil, lime zest, lime juice, jalapeño (if using), honey, and salt until smooth and creamy.
In a large bowl, combine cooked quinoa, avocado, spinach, and toasted almonds.
Mix in half the mango dressing, then gently fold in remaining dressing to avoid mashing avocado.
Chill for 15 minutes to let flavors meld before serving. Garnish with cilantro or parsley if desired.
Notes
Store prepared quinoa in an airtight container for up to 4 days; dressing keeps 3 days.
For vegan version, substitute honey with agave syrup.
Swap mango for ripe pineapple or add grilled corn kernels.
Nut-free option: Omit almonds and substitute sunflower seeds.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 salad
- Calories: 300
- Sugar: 8g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg