Lunch: Trop­i­cal Quinoa Salad

Natural Solutions - - Food Matters -

SERVES 4 1 cup dried quinoa, rinsed well ½ red onion, finely chopped 1 cup ap­ple or car­rot, finely chopped Juice of 1 lime 2 ta­ble­spoons honey or agave 1 ta­ble­spoon ex­tra-vir­gin olive oil 1 large mango, chopped (not overly ripe) ¼ cup mint, finely chopped 1 tea­spoon sea salt, to taste Freshly ground black pep­per, to taste ½-inch piece gin­ger, finely chopped 1 avo­cado, chopped or thinly sliced 1 cup cashews, coarsely chopped 3 cups ro­maine let­tuce (or greens of choice), roughly chopped

Cook the quinoa: Bring 2 cups of wa­ter to a boil in a medium saucepan, add the quinoa, and sim­mer, cov­ered, for 15 to 20 min­utes. Set aside and let cool (spread out for best re­sults). In a large bowl, toss the chopped red onion and ap­ple/car­rot. Whisk to­gether the lime juice, honey, and olive oil. Add to the veg­gie bowl. Add the cooked, cooled quinoa and mango to the bowl and toss well. Mix in mint, cilantro, gin­ger, and salt and pep­per, to taste. Gar­nish with sliced avo­cado and cashews. Scoop mix­ture over greens and serve chilled or at room tem­per­a­ture.

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