Caribbean Quinoa Salad Bowl with Mango Salsa

Allergens

Tree nuts (cashews)

Ingredients

• 1 cup quinoa
• 1 1/2 cups water
• 1 ripe mango, diced
• 1 small red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted cashews, roughly chopped
• 1/4 cup crumbled feta cheese (optional)
• Salt and pepper to taste

Instructions

1. a. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 minutes. Remove from heat and let stand covered for 5 more minutes. b. In a large bowl, combine the diced mango, chopped red onion, halved cherry tomatoes, chopped cilantro, and roasted cashews. Gently toss to mix well. c. Once the quinoa has finished steaming, fluff it with a fork and let it cool slightly. Add the cooked quinoa to the bowl with the fruit and vegetables, stirring until evenly combined. d. Season with salt and pepper to taste, and add the crumbled feta cheese if using. Mix gently to incorporate.

Chef’s Insight

The combination of flavors and textures in this dish creates a perfect harmony that will leave you craving more.

Notes

Quinoa can be rinsed before cooking to remove any residual saponins.