Mango Quinoa Chopped Salad 
This Savory + Slightly Sweet combination is seriously so delicious!
If you’re looking for a dish to prepare several hours ahead of time, this is it! The flavor only becomes better after it sits for an hour or two.
If you haven’t tried quinoa yet, now is the time! And if you HAVE tried it and didn’t love it, try it again asap …
… and this time be sure to rinse the quinoa granules first – since that can help with the bitter/earthy flavor some varieties can have!
Quinoa has earned superfood status because of its impressive nutritional profile.
It’s a good source of several important minerals, and it appears to help lower blood sugar levels AND aid in weight loss because it’s packed with protein and fiber.
Quinoa is gluten-free, high in protein, and one of the few plant foods that contain all nine essential amino acids.
It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and various beneficial antioxidants.
Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it can be enjoyed by people who are sensitive to gluten.
Serve it as a side dish or in salads!
I think this complex carbohydrate is completely under-celebrated!
REFERENCE:
Rachel’s Tips:
ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste.
Want to get the most juice possible from each of your fresh lemons? Of course, we do! Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
8 servings
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!
Rachel
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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