Vegan Mango Quinoa Salad

Quick, Easy Salad Recipe Takes Our Minds Off Winter

Any time of year, Mango Quinoa Salad is a great light main dish recipe, because quinoa is so nourishing, and mangos are ambrosia. Recipe contributed by Nicki Goff. Thank you!

Fresh mangos were out of season, so we used dried mango, soaked, overnight. That worked very well! Maybe even better than ripe mangos.

We made one other change - deleting the ghee - making this a vegan quinoa recipe.

Total Prep & Cook Time: 30 Minu

4 servings

Nutrition Data Per 177g Serving: 334 cal, 41g carb, 16g fat, 152mg sodium, 5g fiber, 10g protein, low Cholesterol, good source Magnesium & Manganese. Estimated glycemic load 19

Salad Ingredients:

• 1 cup quinoa
• 1 1/2 cups cold water
• 1/4 tsp salt
• 1 ripe mango, peeled and chopped
• OR: 1/2 cup dried mango slices, soaked overnight, then cut in 1/2 inch dice
• 1/4 cup blanched slivered or sliced almonds
• 2 Tbsp roasted pumpkin seeds
• 1 medium cucumber, peeled and diced

Dressing Ingredients:

• 2 Tbsp olive oil
• 1/4 tsp turmeric
• Juice of 1 lime
• 2 Tbsp chopped fresh cilantro
• Salt and freshly ground black pepper

Directions

1. Rinse quinoa, drain well, and add to a saucepan with 1 1/2 cups cold water and 1/4 tsp salt
2. Cover and bring to a boil, reduce heat to simmer and cook for 10 minutes
3. Remove from heat and let quinoa sit covered for 5 minutes
4. Fluff quinoa with a fork and let it cool to room temperature
5. Peel the mango and cut into cubes
6. Peel and slice the cucumber thinly
7. Add cucumber to mango along with the almonds and pumpkin seeds
8. Add the cooled quinoa to the mango mixture, pour the dressing over the salad, and toss
9. Serve immediately, or cover and chill
10. Dressing:
11. Heat turmeric in 1 tsp oil in a small pan on med-low for 30 - 60 seconds, then set aside to cool
12. Add the lime juice to the oil & turmeric
13. Mix in olive oil, cilantro, salt and pepper with a whisk or a fork