This was one of the best meals from last week. Mark raved about it while praising me for my diverse cooking abilities. What a good man!
The Quinoa Mango Salad was inspired by Curried Quinoa Salad with Mango from The Tropical Vegan Kitchen. Once again I tweaked it to fit what I had on hand.
Quinoa Mango Salad
1 cup quinoa
In a large saucepan bring salted water o a boil over high heat. Add the quinoa and turn the heat down to medium. Cook for about 12 minutes or until tender, stirring occasionally. Drain and let cool.
2 tablespoons canola oil 1 tablespoon cider vinegar 1 tablespoon fruit juice (I used Knudsen's Morning Blend) 1/2 teaspoon agave 1/2 teaspoon stone ground mustard 1/16 teaspoon cayenne 1/8 teaspoon turmeric 1/2 teaspoon salt 1/8 teaspoon black pepper (white pepper would be even better)
Whisk the above ingredients in a medium to large bowl and set aside.
1 mango, peeled and diced 1 medium cucumber, pealed and diced 3 scallions, thinly sliced
Once the quinoa is cool, add it, the mango, cucumber and scallions to the dressing. Toss well to blend.
I loved this salad and I have to admit, I bought more mango and cucumber to make another batch sometime this week. I might add some chopped mint this time just to try something a little different.
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