Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, quinoa, mango & mint salad. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Quinoa, Mango & Mint Salad is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Quinoa, Mango & Mint Salad is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have quinoa, mango & mint salad using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Quinoa, Mango & Mint Salad:
- Get 2 cups water
- Take 1 cup quinoa
- Get 1/4 red onion
- Make ready 2 mangos
- Prepare 1 cucumber
- Make ready 1 Roma tomato
- Get 1 cup feta or panela cheese
- Take 1/2 cup finely chopped fresh mint leaves
- Take 2 lemons, the juice of
- Make ready to taste salt
- Make ready to taste pepper
It is an easy healthy dish that it is equally delicious served warm or chilled. Rinse the quinoa in a strainer several times with cold water. Add the quinoa, cover, and turn off the heat. The vibrant colors of this salad–orange, red, black and green–signal that it's loaded with phytochemicals, vitamins and minerals.
Steps to make Quinoa, Mango & Mint Salad:
- In a pot, bring the water to a rolling boil. Add the quinoa, cover and let simmer at low flame for 15 minutes. Drain and transfer to a bowl to let cool until room temperature (you can speed up the cooling by placing a smaller bowl with ice cubes or chilled water on top of the quinoa).
- While the quinoa cools, dice onion, mangos, cucumber, tomato and cheese.
- Combine quinoa with diced ingredients, add the mint leaves. Toss with the lemon juice and season with salt and pepper. Voilá!
And since it features both quinoa–a "complete" protein with all the essential amino acids–and black beans, it's a vegetarian protein powerhouse. Serve on a bed of Boston lettuce or in a pita pocket. Bring chicken stock, quinoa, curry powder, garlic powder, salt, and pepper to a boil in a saucepan over high heat. Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. The avocado starts to brown and the mango makes the quinoa a little soggy after a while.
So that’s going to wrap it up for this special food quinoa, mango & mint salad recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
