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Mango Quinoa Chopped Salad

Servings: 8

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!