Quinoa Salad with Mango and Lime-Jalapeño Dressing
A bright, tropical grain salad with toasted quinoa and a zesty cilantro dressing
Why This Recipe Works
Toasting the quinoa until it pops adds a deep, nutty complexity that stands up to the sweetness of fresh mango. This salad is best when assembled and allowed to sit for a few minutes so the grains can absorb the vibrant lime and jalapeño dressing.
Instructions
Toast the quinoa in a large saucepan over medium-high heat, stirring often, until it is very fragrant and makes a continuous popping sound, about 5 to 7 minutes.
Stir in the water and salt and bring to a simmer. Cover, reduce the heat to low, and simmer gently until most of the water has been absorbed and the quinoa is nearly tender, about 15 minutes.
Spread the quinoa onto a rimmed baking sheet and let it cool for 20 minutes before transferring to a large bowl.
Process the lime juice, jalapeño, cumin, and salt in a blender until the jalapeño is finely chopped. With the blender running, add the oil and cilantro; continue to process until the dressing is smooth and emulsified.
Add the bell pepper, mango, beans, scallions, and lime-jalapeño dressing to the cooled quinoa and toss to combine. Season with salt and pepper to taste.
Serve at room temperature, topping individual portions with the avocado slices.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The quinoa can be cooked, cooled, and stored in the refrigerator for up to 2 days. The dressing can be made 1 day ahead and refrigerated. Assemble just before serving.
