Photography by Baila Gluck
Quinoa is a South American staple that has the highest amount of protein of any grain; it is also a wonderful gluten-free grain option.
Tropical Quinoa & Mango Salad
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 8 servings
- Difficulty Level Moderate
Ingredients
- 5 tablespoons fresh lime juice (from about 2-3 limes)
- ½ teaspoon lime zest
- 1 teaspoon ground cumin
- 2 teaspoons finely grated peeled fresh ginger
- ¾ teaspoon salt
- Freshly ground black pepper or more to taste
- Pinch of cayenne pepper to taste
- 1/3 cup olive oil or more to taste
- 1 cup quinoa
- 1 firm-ripe mango, peeled, pitted, and diced (2 cups)
- 1 Persian cucumber, diced
- ½ -1 fresh jalapeño chile, seeded and minced (optional)
- 3 tablespoon chopped fresh cilantro
- 3 scallions, chopped
Instructions
- Whisk together lime juice, zest, cumin, ginger, salt, and black/cayenne peppers in a mixing bowl. Add oil in a slow stream, whisking until combined.
- Rinse quinoa in a bowl with plenty of water. Drain in a fine sieve.
- Place quinoa in a 4- to 5-quart saucepan, and add plenty of water to cover. Bring to a boil over medium-high heat, and simmer until exterior germ ring is visible, about 7-8 minutes.
- Drain in a fine heatproof sieve; place a ½” of water on the bottom of the saucepan and place sieve with quinoa over water in the saucepan. Place a folded dish towel over sieve and cover tightly with lid. Place over medium heat and finish quinoa by steaming – another 7-8 minutes. Quinoa is done when grains are soft and fluffy, yet firm to the bite. Remove from heat. Fluff with a fork.
- Toss quinoa with lime dressing and remaining ingredients in a large bowl. Add more olive oil if necessary (if dry), and season to taste with salt and pepper.
- Serve warm or at room temperature.
- Servings : 8
- Course : Salad, Side DIsh
- Recipe Type : Salads, Vegetarian
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