My husband and I have been devouring this mango cucumber quinoa salad, and let me tell you, it is irresistible.
I thought nothing could top my corn-cucumber salad recipe, but this blows it out of the water.
The combination of sweet mango, crisp cucumber, and fluffy quinoa makes it a delicious and refreshing meal.
Whether you’re looking for a quick lunch or a side dish to complement your dinner, this salad hits all the right spots.
Plus, the creamy avocado and crunchy almonds take it to the next level. Trust me, you’ll want to make this on repeat!
Ingredients for Mango Cucumber Quinoa Salad
Quinoa: You can use any type of quinoa for this dish. Just rinse it before cooking.
Water or Vegetable broth: I typically use vegetable broth to cook the quinoa, which gives it more flavor, but feel free to use water if you prefer.
Mango: For the best flavor, I highly recommend using ripe mangoes. You will also need to peel and dice them.
Cucumber: I used baby cucumbers and diced them.
Red onions: I love using red onions for flavor, but white will also work. Make sure you finely chop them.
Fresh Cilantro: This adds more flavor to the dish. If you detest cilantro and think it tastes like soap, substitute it with fresh basil or parsley. Make sure you chop it.
Avocado: It adds creaminess and some healthy fats to the dish. I recommend not skipping it.
Almonds or Pumpkin Seeds: I used these to add some crunch to the salad, but they are optional.
Dressing: I used olive oil, lime juice, honey/maple syrup, dijon mustard, salt, and black pepper in the dressing, which pairs really well with this dish.
How to Make Mango Cucumber Quinoa Salad
This salad comes together in roughly 30 minutes. Follow these step-by-step instructions to create the perfect-tasting mango cucumber quinoa salad.
Step 1: Cook the Quinoa
You can use a medium saucepan or a rice cooker to cook the quinoa.
For the stovetop method, bring the quinoa and water/vegetable broth to a boil in a saucepan.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa is tender and the liquid is absorbed.
If you prefer using a rice cooker, like me, simply add the quinoa and water/vegetable broth and cook according to the instructions on your rice cooker.
Once done, fluff the quinoa with a fork and allow it to cool to room temperature.
Step 2: Mix the Mango-Cucumber Combo
In a large bowl, combine the diced mango, cucumber, red onion, and chopped cilantro. Toss gently to ensure everything is evenly mixed.
Step 3: Prepare the Dressing:
In a small bowl, whisk together the olive oil, lime juice, honey (or maple syrup), Dijon mustard, salt, and pepper until smooth and well combined.
Step 4: Combine the Ingredients
Add the cooled quinoa to the mango-cucumber mixture. Gently fold the ingredients together until well combined. Drizzle the prepared dressing over the salad and toss lightly to coat all the ingredients evenly.
Carefully fold in the diced avocado, then sprinkle with toasted almonds or pumpkin seeds for added crunch, if desired
Step 5: Serve your Mango Cucumber Quinoa Salad
Serve the salad immediately, or refrigerate for 20-30 minutes to let the flavors meld. Enjoy it chilled or at room temperature for a refreshing and delicious dish.
How To Serve Your Cucumber Mango Quinoa Salad
This Mango Cucumber Quinoa Salad is incredibly versatile and can be enjoyed in various ways. These are a few ways my husband and I prefer to enjoy ours:
As a Main Dish: Serve it on its own for a light, refreshing meal, or pair it with a side of pita for added flavor.
As a Side Dish: This salad complements grilled chicken, oven-baked fish, tofu, or shrimp. It’s a great addition to any barbecue or summer gathering.
In a Wrap: For a portable and easy-to-eat meal option, use the salad as a filling for whole grain wraps or lettuce wraps.
With Greens: For an extra layer of veggies and nutrients, serve the salad over mixed greens or spinach.
Storage Suggestion
To store your Cucumber Mango Quinoa Salad, transfer it to an airtight container and refrigerate. The salad will stay fresh for up to 2-3 days.
However, I recommend adding the avocado just before serving for the best texture and flavor, as it can brown over time.
If you’ve already mixed in the avocado, a squeeze of lime juice can help preserve its color.
Before eating, gently toss the salad to redistribute the dressing and refresh the flavors.
Mango Cucumber Quinoa Salad
Ingredients
- 1 cup quinoa - rinsed
- 2 cups water - or vegetable broth
- 1 mango - ripe, large, peeled and diced
- 1 cucumber - medium, diced
- ¼ cup red onions - finely chopped
- ¼ cup cilantro - fresh, chopped
- 1 avocado - diced
- ¼ cup sliced almonds - or pumpkin seeds (optional, for added crunch)
Dressing
- 3 tbsp olive oil
- 2 tbsp lime juice - about 1 lime
- 1 tbsp honey - or maple syrup
- 1 tsp Dijon mustard
- salt - to taste
- black pepper - to taste
Instructions
- In a medium saucepan, bring the quinoa and water to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff the quinoa with a fork and let it cool to room temperature.
- In a separate large bowl, combine the diced mango, cucumber, red onion, and chopped cilantro. Gently toss them together until evenly mixed.
- In a small bowl, whisk together the olive oil, lime juice, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.
- Add the cooled quinoa to the mango-cucumber mixture and gently fold them together until combined. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
- Gently fold in the diced avocado and sprinkle with toasted almonds or pumpkin seeds if using.
- Serve your mango cucumber quinoa salad immediately, or refrigerate for 20-30 minutes to allow the flavors to meld.
