This was one of the best meals from last week. Mark raved about it while praising me for my diverse cooking abilities. What a good man!
The Quinoa Mango Salad was inspired by Curried Quinoa Salad with Mango from The Tropical Vegan Kitchen. Once again I tweaked it to fit what I had on hand.
Quinoa Mango Salad
1 cup quinoa
In a large saucepan bring salted water o a boil over high heat. Add the quinoa and turn the heat down to medium. Cook for about 12 minutes or until tender, stirring occasionally. Drain and let cool.
2 tablespoons canola oil
1 tablespoon cider vinegar
1 tablespoon fruit juice (I used Knudsen’s Morning Blend)
1/2 teaspoon agave
1/2 teaspoon stone ground mustard
1/16 teaspoon cayenne
1/8 teaspoon turmeric
1/2 teaspoon salt
1/8 teaspoon black pepper (white pepper would be even better)
Whisk the above ingredients in a medium to large bowl and set aside.
1 mango, peeled and diced
1 medium cucumber, pealed and diced
3 scallions, thinly sliced
Once the quinoa is cool, add it, the mango, cucumber and scallions to the dressing. Toss well to blend.
I loved this salad and I have to admit, I bought more mango and cucumber to make another batch sometime this week. I might add some chopped mint this time just to try something a little different.