Corn & Mango Quinoa Salad | Boys Ahoy

Roasted Corn & Mango Quinoa Salad

Yield 6



1 cup uncooked quinoa, rinsed

2 cups chicken broth

1 cup corn, cooled (I used the trader joe's bag of frozen roasted corn, sauted then cooled)

1 cup diced mango

1 avocado, diced

2 green onions, diced

1/2 cup diced jicama

1/3 cup chopped cilantro


2 1/2 tbs avocado oil

1 tbsp rice wine vinegar

2 limes, juiced

1/2 tsp cumin

1/2 tsp garlic

pinch of salt and pepper

1/4 tsp garlic

pinch of cayenne (optional for some kick)


  1. Rinse quinoa using a mesh strainer. Bring the chicken broth to a boil in a pot over medium heat. Add quinoa, reduce heat to low, cover and let simmer for 15 minutes. Remove and place in the fridge.
  2. Quickly "roast" the corn by sautéing it in a saucepan over medium heat until heated (can use 2-3 ears of grilled corn too)
  3. Once the quinoa is chilled add the roasted corn, mango, avocado, green onion, jicama, and cilantro to it. 
  4. Whisk everything for the dressing together in a separate bowl. Pour over the quinoa and gently stir to combine.
  5. Chill before serving


Quick prep shortcuts: 

Buy the frozen bag of roasted corn, fresh sliced mangos, and jicama from Trader Joe's!

Recipe by Kristy Denney at