This is an incredible easy and very tasty quinoa recipe. Quinoa is a high protein food and the proteins we get in quinoa also include fiber, carbs, and phytochemicals that protect against disease. The mango adds a bright flavor, along with healthful vitamins and minerals, including: Potassium and Vitamins C, A and B6. Grind some flax seeds, throw them in and you will add considerable omega-3, without inflammation promoting omega-6 acids!
- 1 C Quinoa
- 2 C Water
- 1/4 tsp Salt
- 1 Mango, chopped
- 1/2 C Cucumber, chopped small
- 2 TB Flax Seeds, ground (optional)
- 3 TB Pumpkin Seeds, roasted
- 3 TB Extra Virgin Olive Oil
- 1 tsp Turmeric
- 1 tsp Curry Powder
- Black Pepper, ground
- 1 Lime, juiced
- 1 TB Pinot Grigio Italian Wine Vinegar
- 2 TB Cilantro, chopped
Wash the quinoa and then toast in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, about 4-5 minutes. Boil the toasted quinoa in salted water for 10 minutes, then let the quinoa sit until it absorbs all the water. Fluff with a fork and let it cool to room temperature.
Peel the mango and cut into cubes. Dice the cucumber, and add to mango along with the flax and roasted pumpkin seeds.
Mix the lime juice and vinegar with the curry powder, turmeric, salt and pepper. Emulsify the olive oil into the dressing and then add the cilantro and stir well.
Add the cooled quinoa to the mango mixture, pour the dressing over the salad, and mix well until well distributed.