Black Quinoa Salad with Mango, Avocado, & Tomatoes

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Last week I made a Black Quinoa Salad with Mango, Avocado, and Tomatoes. Josh absolutely loved the salad. He can’t stop talking about it. He has been bugging me for a week to post the recipe. He said everyone needs this recipe! So hopefully you will enjoy this salad as much as he did:) This healthy salad is easy to make and is great as a main dish or side dish.

If you haven’t tried quinoa, what are you waiting for? Quinoa is actually a seed that is high in protein and gluten free. It has a slightly nutty flavor and a nice crunchy texture. We used black quinoa for this salad, but any quinoa will do if you can’t find the black variety. (We found black quiona at Whole Foods).

I added all of my favorite flavors to this salad: mango, avocado, tomatoes, green onions, and cilantro.

I whisked together a simple dressing of fresh lime juice, olive oil, and a hint of cumin and combined everything in a large bowl.

I love the contrast of colors in this salad. The mango, avocado, and tomatoes really “pop” against the black quinoa. You can serve this salad at room temperature or chilled. We had some salad leftover and enjoyed it the next day and it held up nicely.

If you are looking for a new salad to try, make this Black Quinoa Salad with Mango, Avocado, and Tomatoes. I love making it for parties because it is vegetarian, gluten free, and vegan. Everyone can enjoy this tasty salad!

Black Quinoa Salad with Mango, Avocado, & Tomatoes

Cook Time
15 minutes


  • 1 cup uncooked black quinoa or regular quinoa
  • 2 cups water
  • Pinch of salt
  • 1 large mango diced
  • 2 large tomatoes diced
  • 3 green onions sliced
  • 1/2 cup chopped cilantro
  • 2 medium avocados diced
  • 1/4 cup fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • Salt and pepper to taste


  1. First, using a strainer, rinse the black quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
  2. In a large bowl, combine quinoa, mango, tomatoes, green onions, cilantro, and avocados. In a small bowl, whisk together lime juice, olive oil, and cumin. Pour the dressing over the quinoa salad and gently stir until well combined. Season with salt and pepper. Serve at room temperature or chilled.

If you like this Black Quinoa Salad with Mango, Avocado, & Tomatoes, you might also like:

Mediterranean Quinoa Salad from Eat, Live, Run
Quinoa Salad with Blueberries, Strawberries, and Watermelon from Gluten-Free Goddess
Chicken and Avocado Quinoa Summer Salad from Picky Palate

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I’ve made this several times now for gatherings and it is always a hit! It’s perfect for a party with lots of toddlers and several friends have asked me for the recipe because they wanted to make it for a party. Thanks!!

  2. Love all the colors! Tried this today and added diced chicken. I’d have to do different dressing next time. Healthy and delicious!

  3. This looked great, but the dressing – just straight lime juice with one 1 Tbs oil – is too strong! I even added 2 Tbs water and some sugar, but still found it too acidic and tart.

  4. Excellent! Made this salad and it was a major hit at my dinner party. I had some leftovers which tasted good, but the fresh is the best! Thanks Maria and Josh for sharing the recipe!

  5. I don’t normally comment on blogs. But this salad is outstanding and urge everyone to try. The flavors of creamy avocado, sweetness of the mango, acidity of the tomatoes and the earthiness of the cilantro herb makes a perfectly balanced refreshing side. All family members deemed it a winner. I did add one fresh large minced garlic clove to the vinaigrette with extra Tbsp of evoo. The health benefits of quinoa is a plus.

    Thank you for sharing.

  6. Love the salad! I just made it for a summer party and couldn’t quit eating it. So refreshing. I love the touch of cumin.

  7. My sister and I are doing a recipe challenge of sorts, and last week picked quinoa as our main ingredient. Your dish sounded delicious, so I ended up making it (though with a few variations I have to admit) for my boyfriend and me last weekend. He had never had quinoa before, and was a bit timid about it at first. After a few bites he piled a mound of it on his plate, and even brought a big container of it to lunch with him at work the next day. I forced it on his roommates as well, and it was a hit with them too (they had never had quinoa either). Needless to say I will be making this one again; thank you for sharing!

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  9. Grrr wasted an avocado and a mango because I didnt choose well on ripeness. Fortunately I bought several!! Loving this healthy option. Serving it with cedar plank salmon!

  10. Made this tonight and it was DELICIOUS! I halved it and didn’t have scallions so i used yellow onion-about 1/2 the quantity. My husband who hates quinoa said, “I guess I’m a convert.”. Served it with tandoori chicken and it was the perfect complement. Thank you for this wonderful recipe. Can’t wait to make it again!

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