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Christian Vegetarian Association Presents:
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Mango Quinoa Salad
(http://www.savvyvegetarian.com)Makes 4 side or 2 main servings
Ingredients
1 cup quinoa
2 cups cold water
1/4 tsp salt
1 ripe mango, peeled and chopped
1/2 cup chopped cucumber
1/4 cup blanched almonds
2 Tbs roasted pumpkin seeds
1 medium cucumber, peeled and diced
Dressing Ingredients:
2- 3 Tbs olive oil
1 teaspoon turmeric
1 lime
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
Directions
- Wash quinoa and boil in water for 10 minutes
- Let quinoa sit until it absorbs all the water
- Fluff quinoa with a fork and let it cool to room temperature
- Peel the mango and cut into cubes
- Peel and slice the cucumber thinly
- Add cucumber to mango along with the almonds and pumpkin seeds
- Heat 1 tsp oil in a small pan and fry with turmeric for 30 seconds, then let it cool
- Add the lime juice
- Mix in olive oil, cilantro, salt and pepper with a whisk or a fork
- Add the cooled quinoa to the mango mixture, pour the dressing over the salad, and toss
- Serve immediately, or cover and chill
Helpful Quinoa Hints:
- Quinoa is a good source of complete protein, vitamins and minerals - 25% of the daily iron and magnesium requirement, 10% for Vit E, potassium, and fiber, and something like 20 amino acids.
- Quinoa has high oil content, so should be stored in the fridge to avoid becoming rancid
- A tight fitting lid is essential for even cooking
- Quinoa is coated with saponin, which will give it a bitter taste unless you wash it very thoroughly - those tiny flaky bits in the rinse water are the saponin
- Because of its high protein content, quinoa is a satisfying meal with a few nuts and veggies added .
Your question and comments are welcome
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