Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, quinoa, mango & mint salad. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Served cold, this refreshing Mango Quinoa Salad is the perfect sweet/spicy balance, with jalapeños, cilantro, onion, and tomatoes. Make this vegan recipe ahead of time and serve straight out of the fridge! It's amazing paired with a spicy protein, like blackened tilapia or jerk chicken.
Quinoa, Mango & Mint Salad is only one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Quinoa, Mango & Mint Salad is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have quinoa, mango & mint salad using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Quinoa, Mango & Mint Salad:
- Get 2 cups water
- Get 1 cup quinoa
- Take 1/4 red onion
- Prepare 2 mangos
- Take 1 cucumber
- Take 1 Roma tomato
- Take 1 cup feta or panela cheese
- Take 1/2 cup finely chopped fresh mint leaves
- Make ready 2 lemons, the juice of
- Make ready to taste salt
- Take to taste pepper
I've eaten this salad for lunch many times. It is an easy healthy dish that it is equally delicious served warm or chilled. This mango quinoa bowl is fast and delicious, drizzled with a tangy vegan cashew sauce. Healthy bowl meal recipes make dinner fast and easy!
Instructions to make Quinoa, Mango & Mint Salad:
- In a pot, bring the water to a rolling boil. Add the quinoa, cover and let simmer at low flame for 15 minutes. Drain and transfer to a bowl to let cool until room temperature (you can speed up the cooling by placing a smaller bowl with ice cubes or chilled water on top of the quinoa).
- While the quinoa cools, dice onion, mangos, cucumber, tomato and cheese.
- Combine quinoa with diced ingredients, add the mint leaves. Toss with the lemon juice and season with salt and pepper. Voilá!
This post was created in partnership with the National Mango Board. To chop a mango: Cut mango in half lengthwise, slicing around the pit. Note: Quinoa, a delicately flavored grain, was a staple in the ancient Incas' diet. Toasting it before cooking enhances its flavor, and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Slice both ends off the mango, revealing the long, slender seed inside.
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