Guacamole Quinoa with Mango

Guacamole Quinoa with Mango - all of the ingredients of guacamole, combined with quinoa and a little mango, for a tasty, healthy side dish! Serve warm or cold. | foxeslovelemons.com

Do you guys remember my Guacamole Rice? In the short history of Foxes Love Lemons, it’s definitely been one of my most popular recipes. While I’m still unsure if I actually invented this concoction (although I think just maybe, I might have), it’s been really exciting to see people make the recipe (with rice and other grains) and blog about it themselves. Like here and here.

Guacamole Quinoa with Mango - all of the ingredients of guacamole, combined with quinoa and a little mango, for a tasty, healthy side dish! Serve warm or cold. | foxeslovelemons.com

While my original recipe noted that in lieu of rice, you could use quinoa, barley or couscous, I hadn’t actually tried those variations yet. I just knew they would work. I know, sneaky. Until now. I whipped up a batch of Guacamole Quinoa, and even added some chopped ripe mango for a little variety! It’s the spice of life, ya know.

Guacamole Quinoa with Mango - all of the ingredients of guacamole, combined with quinoa and a little mango, for a tasty, healthy side dish! Serve warm or cold. | foxeslovelemons.com

Update: On 9/12, this recipe (minus the mango) was chosen as a Community Pick in Food52′s “Your Best Quinoa“ contest and professionally photographed by James Ransom:

Guacamole Quinoa with Mango - all of the ingredients of guacamole, combined with quinoa and a little mango, for a tasty, healthy side dish! Serve warm or cold. | foxeslovelemons.com

Guacamole Quinoa with Mango

Yield: 4 servings

Ingredients:

  • 1 ripe avocado, pitted, peeled and diced (or 2 avocados if you REALLY like avocado!)
  • Juice of 1-1/2 limes
  • 1/4 teaspoon kosher salt
  • 2 cups cooked quinoa
  • 1 garlic clove, crushed with press, or minced and ground into a paste with back of knife
  • 1/2 jalapeño pepper, seeded and minced (add some of the seeds for more heat)
  • 1/2 ripe mango, diced
  • 3/4 cup baby tomatoes, quartered
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced red onion
  • 1/4 teaspoon ground cayenne
  • 1/4 teaspoon ground cumin

Directions:

  1. In medium bowl, mash together avocado, lime juice and salt. Add remaining ingredients; toss to combine well. Serve warm or chilled.

I originally developed this recipe for the NatureBox blog.

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11 comments

  1. Love the addition of mango, whether with rice, quinoa or other grain this recipe is so creative and delicious!

  2. Sometimes I’m a little meh with quinoa. I like it enough but it needs something, clearly that something was guacamole.

  3. My guy loves mango and avocado – I bet I could trick him into eating quinoa with this! Awesome recipe.

  4. This dish is delicious.

  5. I made this recipe and served room temperature. Everyone loved it. Next time though we will double up on avocado and mango and may be add hot sauce.

  6. how do you keep your avocado green for a long time? mine turn brown pretty fast even though i soak it in lemon juice 🙁 

    also do you recommend this for work? if i make it in the morning and eat it around 2pm?

    would really appreciate it if you reply, x 

    • Hi Sara – I’ve found that this recipe has enough lime juice in it to keep the avocado green for about 6 to 8 hours after the salad is all tossed together.

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