Tropical Mango Avocado Quinoa

# Components:

→ Grains

01 - 1 cup quinoa, rinsed

02 - 2 cups water

→ Fruits & Vegetables

03 - 1 large ripe mango, peeled and diced

04 - 1 ripe avocado, diced

05 - 1 cup cherry tomatoes, halved

06 - 1/2 small red onion, finely chopped

07 - 1/2 red bell pepper, diced

08 - 1/4 cup fresh cilantro, chopped

→ Lime Dressing

09 - 3 tablespoons fresh lime juice

10 - 2 tablespoons olive oil

11 - 1 teaspoon maple syrup or honey

12 - 1/2 teaspoon ground cumin

13 - Salt and freshly ground black pepper to taste

# Method:

01 - In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and allow to cool completely.

02 - In a small bowl, whisk together lime juice, olive oil, maple syrup or honey, cumin, salt, and pepper until well combined. Set aside.

03 - In a large bowl, add the cooled quinoa, mango, avocado, cherry tomatoes, red onion, bell pepper, and cilantro.

04 - Pour the lime dressing over the salad and gently toss to combine, being careful not to mash the avocado pieces.

05 - Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Advice:

01 -

It actually tastes bright and alive instead of like you're eating your vegetables as punishment.
Comes together in under 40 minutes with zero cooking skills required, just knife work and a willingness to trust lime juice.
Stays fresh in the fridge, so you can make it Sunday and have lunches ready before the week spirals.

02 -

The avocado situation matters more than you think—add it at the very last second before serving, or it turns into guacamole mud and loses all its appeal.
This salad tastes better cold or at room temperature, never hot, so plan your timing around when you actually want to eat it.

03 -