Quinoa Salad with Mango, Avocado and Cashews

This quinoa salad with mango, avocado and cashew nuts and a tamari-maple syrup dressing is spicy and fresh at the same time. Recipe by Lena Fuchs, Mein leckeres Leben

05/03/2026

This quinoa salad with mango, avocado and cashew nuts and a tamari-maple syrup dressing is spicy and fresh at the same time.

Ingredients

Ingredients for 4 portions

400 g Quinoa

3 piece red bell pepper

3 garlic cloves

1 bunch spring onions

2 ripe mangoes

3 ripe avocados

200 g cashew nuts

4 tbsp tamari

4 tbsp maple syrup

6 tbsp sesame oil, extra virgin

1 organic lemon or lime, juice and zest

1 bunch fresh watercress

1⁄2 tsp smoked paprika

salt, pepper from the mill

Preparation

Cook the quinoa. Put 500 ml of water and some salt in a pot, bring the quinoa to a boil in it, then cook for another 12-15 minutes until the water is completely absorbed. Pour the quinoa into a large bowl and let cool.

Cut the bell pepper into thin strips. Slice the spring onions. Crush the garlic cloves with their skin. Spread everything on a baking tray. Mix with 2 tbsp sesame oil, 2 tbsp maple syrup and paprika, salt and pepper. Bake in the oven at 180°C fan for about 20-25 minutes. Add the cashew nuts in the last 10 minutes and roast together. Add the roasted peppers, spring onions and cashews to the quinoa. Remove the roasted garlic from the skin, chop finely, and also add to the quinoa.

Peel the mangoes and the avocado and cut into cubes and mix into the salad with the fresh watercress.

Finally whisk together the dressing ingredients – tamari, sesame oil, maple syrup, lemon juice and some lemon zest – and pour over the salad. Mix well and let sit in the refrigerator.