_JPG.jpg)
Sweet
Summertime
Salad!
Quinoa Mango Salad
This salad is great on its own or as a protein-rich meatless side dish!
~ Gluten & Dairy Free ~
8 Servings as a side dish
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
1 1/4 cup quinoa, uncooked and rinsed (I used a 225g box of organic golden & black quinoa)
2 cups of water
2 fresh mango, cut into small pieces
1 fresh avocado, cut into pieces
3/4 cup red and yellow peppers
1/4 cup carrots, chopped
1/4 cup unsalted almonds, cut in half
1/4 cup unsalted pistachios
1/4 cup golden raisins (optional)
1/4 cup shredded unsweetened coconut
Garnish with fresh parsley (optional)
​
Ingredients for sauce:
1 1/2 tbsp balsamic vinegar
1 tbsp freshly squeezed lime
1 tbsp lemon juice
2 tbsp olive oil
2 tbsp pure maple syrup
​
1) Rinse 1 1/4 cup of quinoa. Bring 2 cups of water to a boil, add quinoa, reduce heat, cover and simmer for 15 minutes. Remove from heat and let sit for 10 more minutes. Then rinse in cool water.
​
2) In a large bowl add mango, avocado, peppers, carrots, almonds, pistachios, golden raisins, coconut. Once the quinoa has cooled, add it to the bowl of vegetables and nuts.
3) In a small dish mix together the sauce and pour over the vegetables and quinoa.
Store in the fridge, serve cold!
​
​
Tip: For this recipe I prefer white/golden quinoa with black or red quinoa.
​
Here is the trick to cutting mangoes into clean pieces: slice the mango lengthwise, on either side of the pit. Keep each half of the mango in the peel. Then using a sharp knife slice it lengthwise being careful not to cut through the skin and then slice width-wise. Next, take a small rounded spoon and go along the outside of the mango, scooping each piece out. It is similar to cutting an avocado.
The picture below shows a salad with golden/black quinoa. It definitely has a nicer texture then when I use just the white quinoa.
