Thai Quinoa and Mango Salad

Allergens

None

Ingredients

• 1/2 cup uncooked quinoa 1 cup water 1 ripe mango, peeled and sliced 1/2 cucumber, sliced 1/4 cup fresh mint leaves 2 tablespoons chopped cilantro 3 tablespoons lime juice 1 tablespoon coconut oil, melted 1 tablespoon agave nectar or maple syrup Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water and drain. In a small saucepan, combine the quinoa with 1 cup of water and bring it to a boil. Reduce the heat to low, cover, and cook for about 15 minutes or until the quinoa is tender and the water has been absorbed. Remove from the heat and let it cool.
2. In a large bowl, combine the cooked quinoa, mango slices, cucumber slices, mint leaves, and chopped cilantro.
3. In a small bowl, whisk together the lime juice, melted coconut oil, agave nectar or maple syrup, salt, and pepper to taste. Pour the dressing over the quinoa mixture and toss well to combine.

Chef’s Insight

For an extra boost of protein, consider adding grilled tofu or tempeh to this salad.

Notes

Use ripe but firm mangoes for the best flavor and texture.