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Avocado Mango Quinoa Salad

A perfect light and fresh bite that can be layered in a jar and taken on the go, or prepared at home by mixing everything together in a large bowl.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 20 minutes
  • Cook Time: 16-20 minutes
  • Total Time: 36-40 minutes
  • Yield: 6 1x
Print Recipe


  • 3 cups water
  • 1 1/2 cup quinoa, uncooked
  • 1/4 cup lime juice, freshly squeezed
  • 1 tsp garlic, fresh, grated
  • 2 tsp cumin
  • 2 cups greens, rinsed
  • 1 cup avocado, peeled, diced
  • 1 cup mango, peeled, diced
  • 1 1/2 cup black beans, cooked, rinsed
  • 1 cup onion, sliced
  • Cilantro, fresh, chopped (optional)
  • Mint, fresh, chopped (optional)


  1. Bring water and quinoa to a boil then reduce heat to low and simmer until all water is absorbed, about 16 to 20 minutes.
  2. Meanwhile, whisk lime juice, garlic and cumin together in a bowl and set aside.
  3. Add cooked quinoa to the bowl of lime dressing and stir.
  4. If taking the salad on the go, allow quinoa to cool completely (or refrigerate overnight), then layer in a jar: greens, quinoa, avocado, mango, beans and red onions.
  5. If preparing the meal at home, allow the quinoa to cool for 10 minutes, then toss all ingredients together in a large bowl.
  6. Garnish with cilantro and/or mint as desired.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.