A refreshing and gluten-free quinoa salad featuring the bold flavors of chili and sweet mango. This zesty salad is a perfect blend of textures and tastes, making it a delightful and nutritious choice for a light meal or side dish.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 mango, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/3 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions:
Mix quinoa and water in a saucepan
Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed
Whisk the quinoa with a fork and set it aside until its cool
Put cooked quinoa, mango, cherry tomatoes, red onion, cilantro, and mint in a large bowl
Mix chili powder, cumin, salt, and pepper with an electric whisk in a small bowl with olive oil
Add the dressing to the quinoa mixture and mix it all together, making sure everything is covered
Put it in the fridge for at least 30 minutes before serving so the flavors can mix
Enjoy Serve cold
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