While I haven’t posted anything on here in a while, I have still been cooking. A lot has changed since my last post – we moved to a new house (with amazing sun for a vegetable garden!), have a new housemate staying with us sporadically, and we’re learning to cook with the help of our toddler. Some things haven’t changed though – I’m still looking for somewhat easy to prepare recipes. Another thing that hasn’t changed is that I’m still cooking a lot of quinoa.
The following recipe is one I made first for a potluck at work. I made 2 or 3 different salads, figuring that the leftovers would be nice to have with dinner that evening. None of this delicious mango quinoa salad made it to evening, let alone through the entire lunch period. Who knew sweet fruit would work so well with the rest of the ingredients?
Since that first time, this recipe has been requested multiple times and not just by my coworkers. Our housemate has an aversion to tomatoes, to the point of asking for them to be left off her tacos and creating BLTs with no actual tomatoes in the finished sandwich. After trying this for the first time, she’s taken to “accidentally” purchasing the ingredients for this salad whenever she hits the grocery store and always includes the tomatoes.
If you’re looking for something healthy but delicious, light but filling, easy to make but fully flavored- this is the recipe for you. Most of the effort for the recipe is just going to be the chopping up of the ingredients. Since the recipe tastes great after chilling and even better the second day, you could easily make this ahead of time for picnics or summer BBQs.
Recipe: Quinoa Salad with Mango, Avocado, and Tomatoes
Yield: Serves 4-6
Cook Time: 15 minutes
1 cup uncooked quinoa
2 cups water
1-2 large mangoes, diced (make sure to get ripe, sweet mangoes)
2 large tomatoes, diced or a couple handfuls of cherry tomatoes, sliced in half
4-5 green onions, sliced
1/2 cup chopped cilantro (or more if you’re a big cilantro fan)
2 medium avocados, diced
1/4 cup fresh lime juice
1 tablespoon olive oil
1/2 teaspoon cumin
Salt and pepper, to taste
Lime wedges for serving (optional)
1. Rinse the quinoa under cold water. Cook the quinoa in your rice cooker and then fluff with a fork. Let quinoa cool to room temperature (we’ve skipped this step sometimes when really craving the dish and everything turned out fine).
2. While the quinoa cooks, wash and prep all the other ingredients. Toss the mangoes, tomatoes, green onions, and avocados in a large bowl.
3. In a small bowl, whisk together lime juice, olive oil, cilantro, and cumin.
4. When the quinoa has cooled (as much as you plan on letting it cool), dump it into the bowl. Pour the dressing over the quinoa and gently stir everything until well combined. Season with salt and pepper. Serve at room temperature or chilled. The salad tastes great fresh, but even better on the second day.
Notes: Pouring the dressing over the quinoa while it is still slightly warm usually ends up with the quinoa absorbing almost all of the dressing, which we prefer. Then we mix the whole salad up to ensure the flavored quinoa is well mixed into the salad so it flavors every bite. The salad tastes great fresh, but even better on the second day. Just be sure to mix it up well before eating.