Mango Quinoa Chopped Salad
Ingredients
- 1-1/2 cups uncooked quinoa
- 3 cups water
- 1 large red bell pepper, seeded and diced small
- 4 garden cucumbers, diced small
- 1 medium red onion, diced small
- 2 large mangoes, peeled and diced
- 1/4 cup minced fresh cilantro leaves
Dressing:
- 2 medium lemons, juiced
- 1/4 cup light extra-virgin olive oil
- 1 Tbsp Dijon mustard
- 2 Tbsps raw honey, or pure maple syrup
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- sea salt and ground pepper, to taste, about 1/4 teaspoon each
Instructions
- Using a fine-mesh strainer, rinse your uncooked quinoa really well.
- In a small saucepan add the water and bring to a boil. Once boiling, add in the quinoa, then reduce the heat. Simmer around 12-15 minutes until done. Remove from heat and drain. Allow your quinoa to cool while you prepared all of your veggies for the salad.
- Dice the bell pepper, cucumbers, red onion, and cube the mango. Finely chop the cilantro.
- Add everything to a large serving bowl. Once the quinoa is no longer hot, add it to the bowl with the veggies.
- In a small jar, add all your dressing ingredients. Shake to emulsify. Alternatively, whisk everything into a small bowl. Drizzle your dressing over the salad and gently toss to combine.
- Leftovers stay good in the fridge for up to 3 days.
- Enjoy!
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