This quinoa salad recipe, with mango and diced peppers, is adapted from Kosher by Design (Short on Time) by Susie Fishbein. It has Thai flavorings with lime, basil and mango, and is a fresh and easy salad that is always a hit.
Quinoa salad with red pepper and mango
- 1 1/2 cup quinoa
- 3 cups water
- 1 tablespoon salt or vegetable seasoning
- 1 tablespoon fresh minced basil
- 1 tablespoon fresh minced cilantro
- 1/2 cup minced red onion
- 1/2 cup minced mango
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
Bring water to a boil. In the meantime, rinse the quinoa thoroughly in a colander to remove any after taste from the grains. Add a tablespoon of vegetable seasoning (I love Herbamare) to the boiling water, followed by the quinoa. Boil for 15 minutes, or until the water has evaporated.
Allow to cool in a heat proof bowl.
For the vinaigrette mix the soy sauce, lime juice, olive oil and herbs.
Toss the quinoa, pepper, mango, and red onion with the vinaigrette. Garnish with basil and enjoy!