Guacamole Quinoa with Mango
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.
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.
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
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
Instructions
- In medium bowl, mash together avocado, lime juice and salt. Add remaining ingredients; toss to combine well. Serve warm or chilled.
Love the addition of mango, whether with rice, quinoa or other grain this recipe is so creative and delicious!
Thanks so much, Suzanne. Maybe I’ll just keep making new versions of it forever!
Sometimes I’m a little meh with quinoa. I like it enough but it needs something, clearly that something was guacamole.
Haha, I’m kind of with you on the quinoa. I rarely eat it plain.
My guy loves mango and avocado – I bet I could trick him into eating quinoa with this! Awesome recipe.
Haha, two cheers for tricking husbands! I do it all the time, and it’s hilarious 🙂 Thanks so much, Natasha.
This dish is delicious.
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.
So glad it was a hit, Pravina!
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.
Great stuff Lori, good job! I’ll be reading your blog.