I made this for a super fantastic beach day some friends and I had this past Sunday! It was light, refreshing, and held up in the heat. The sweet, soft mango was by far the most popular ingredient, complimenting the crunchy red pepper and cuke. You can hold back on the red pepper flakes, or amp them up, to your liking.
1 1/2 cups dry quinoa cooked with 2 1/4 cups water
1 large, ripe mango, diced
1 avocado, diced
1 red pepper, diced
1/2 long english cucumber, diced
1/2 cup chopped cilantro
Juice of 3 limes (about 3 tablespoons)
1 tablespoon olive oil
1 large clove garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon crushed red pepper flakes (or to taste)
1/2 teaspoon sea salt
Green onions for garnish (optional)
Bring water and quinoa to a boil over high heat. Reduce to low and simmer with the lid on for 15 minutes. Remove from heat and let stand 5 minutes. Remove lid, fluff with a fork, and let cool while you prepare the rest of the salad.
For the vinaigrette, I find it easiest to prepare in a jar with a lid, then just shake the sh*t out of it!
Place all salad ingredients in a large bowl, and pour the vinaigrette over them. Stir and let marinate for 5 minutes or so. Then add the cooled quinoa and give everything a big stir.
Perfect for a summer potluck, bbq, or just to have on hand at home for light, healthy, summer lunches.
~The Vegan Project