Paleo Indian Quinoa Salad with Mango-Lime Dressing

Allergens

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Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1/2 cup red cabbage, thinly sliced
• 1/2 cup carrot, julienned
• 1/2 cup red bell pepper, chopped
• 1/2 cup cucumber, chopped
• 1/4 cup fresh cilantro, chopped
• 1 mango, diced
• 1 lime, juiced
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring the water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for about 15 minutes or until the quinoa is tender and the water has been absorbed. Fluff with a fork and set aside to cool.
2. In a large mixing bowl, combine the cabbage, carrot, bell pepper, cucumber, cilantro, and mango.
3. In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
4. Add the cooked quinoa to the vegetable mixture and toss gently to combine. Pour the dressing over the salad and toss again to evenly coat. Refrigerate for at least 30 minutes before serving.

Chef’s Insight

This salad is packed with vitamins and minerals, making it an excellent choice for a Paleo lifestyle.

Notes

Feel free to swap out any of the vegetables in this salad for your favorites.