QUINOA SALAD WITH MANGO, SNAP PEAS, GINGER & LIME
This chilled quinoa salad is packed with protein and uses red quinoa for a nuttier flavor.
Provided by Alexandra's Kitchen
Categories Salad Vegan Vegetarian Pescatarian Easy Dairy-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Fish-Free Fridge Peanut-Free Grain-Free Sugar-Free Tomato-Free Stove
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Bring a pot of water to boil. Meanwhile, place Quinoa (1 cup) in a sieve and rinse under cold water. When water boils, add quinoa and simmer for 9 minutes. Drain in an fine-mesh sieve and run under cold water until cool. Set aside to dry.
- Prepare the remaining ingredients: Slice the Sugar Snap Peas (1 cup) on a bias and set aside. Roughly chop the Cashew Nuts (1/2 cup). Slice the Scallion (5) thinly. Remove the seeds from the Serrano Chili (2), then finely dice.
- Peel the Mango (2) and slice down and around the pit, then dice the flesh. Grate the Fresh Ginger (1 inch) on a box grater or finely dice with a knife. You need about a tablespoon of minced ginger flesh/juice.
- Place the quinoa into a large bowl. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Add peas, cashews, scallions, serrano chili, ginger, Extra-Virgin Olive Oil (1/3 cup), and juice of the Lime (2). Toss and taste. Adjust seasoning as necessary.
- Let salad marinate in the fridge for an hour (if you have the time). Fold in the mango just before serving.
Nutrition Facts : Calories 492 calories, Protein 10.8 g, Fat 28.8 g, Carbohydrate 53.7 g, Fiber 7.1 g, Sodium 11.0 mg, SaturatedFat 4.5 g, Sugar 16.8 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 23.0 g
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