-
20
minPrep Time -
15
minCook Time -
35
minReady in -
perYield -
220
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Lunch
- Allergens:None
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Tropical Quinoa Salad encapsulates the vibrant essence of tropical regions, blending the nutty taste of quinoa with a medley of colorful fruits and vegetables. It’s a celebration of contrasting flavors and textures, with creamy avocado, sweet mango, crunchy peppers, and a zesty lime dressing that adds a bright burst of flavor with every bite. This salad not only serves as a testament to the versatility of quinoa in vegan cuisine but also emphasizes the importance of incorporating a rainbow of nutrients into our diet. Its preparation is a breeze, making it an exemplary choice for any meal, be it a casual lunch or a more formal gathering. As a dish that’s as nourishing as it is appealing, it invites you to explore the richness of vegan ingredients in a refreshing and delightful way.
Ingredients
- 2 cups water
- 1 ripe avocado, diced
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt to taste
Steps:
- In a medium saucepan, bring the 2 cups of water to a boil. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes, or until all water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool.
- In a large bowl, combine the cooled quinoa, diced avocado, mango, red and yellow bell peppers, and chopped cilantro.
- Whisk together lime juice, olive oil, and salt in a small bowl. Pour over the salad and toss to evenly coat.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve chilled.
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Dinner, Lunch, Savory, South American, Spring, Summer, Tangy | No Comments » on Tropical Quinoa Salad