Mint Mango Quinoa Salad
Mint Mango Quinoa Salad
Quinoa Salad
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
23 minutes
A Salad with quinoa and sweet mango makes a fantastic accompaniment side to jerk chicken.
Ingredients
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1 cup tricolor quinoa, rinse and drained
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1 ½ cup water or chicken broth
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¾ teaspoon salt
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2 teaspoon grated lime zest
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¼ teaspoon of lemon/lime juice
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4 teaspoon olive oil
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¼ teaspoon black pepper
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2 tablespoons minced red onion
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1 large mango, peeled, pitted, and thinly sliced
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1 red bell pepper, thinly sliced
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½ cup chopped fresh cilantro
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2 green onioned, thinly sliced
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4 lime wedges
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1 tablespoon Original Crabby Seasoning
Directions
Set Small saucepan over medium heat. Add quinoa and cook, stirring constantly, until dry and fragrant — about 5 minutes.
Stir in water or chicken broth with ¼ teaspoon salt; bring to boil over high heat. Reduce heat to low and simmer, covered until liquid is absorbed and quinoa is tender. (15 minutes or so) Remove from heat and let stand 5 minutes. Fluff quinoa with fork.
Transfer to large bowl and let cool slightly. I chill mines in the refrigerator
Meanwhile, to make dressing, whisk together lime zest, oil ¼ teaspoon salt, and pepper and crabby seasoning in a small bowl — stir in your green onion.
Add Mango, bell pepper, mint, cilantro, and green onion to quinoa in bowl. Pour dressing over and toss to coat.
Recipe Note
Make a big batch of quinoa on the weekend to use in recipes throughout the week. Cooked quinoa will keep refrigerated for up to 4 days!
