Quinoa Salad With Mangoes, Cashews and Mint
Quinoa, a whole grain, has a natural protective coating called saponin. Rinse it off before cooking and you’re good to go with this easy summer salad. It looks like a bowl of jewels and is high in protein and low in fat. Serve at room temperature or slightly chilled. Good on its own or mounded on a bed of fresh spinach, arugula or other salad greens.
1 cup quinoa, rinsed
2 cups vegetable broth or water
2 tablespoons fresh lime juice
1 tablespoon canola, grapeseed or other neutral oil
2 celery ribs, diced
1/2 jalapeño, minced (about 2 teaspoons)
1 handful mint leaves, coarsely chopped
1 bunch cilantro leaves, coarsely chopped
1 mango, peeled and diced (about 1 cup)
1/2 cup roasted, unsalted cashews, coarsely chopped
Sea salt and freshly ground pepper
Bring broth to boil over high heat. Pour in quinoa. Cover and reduce heat to low. Cook about 25 minutes, until all the liquid is absorbed and you can see the quinoa’s little tails (endosperm).
Spoon quinoa into a large bowl. Add lime juice and oil and toss to combine. Add celery, jalapeño, mint and cilantro. Mix again. Gently mix in mango. Season to taste with sea salt and pepper. Mix in cashews just before serving. Keeps, covered and refrigerated, for 3 days, although nuts may lose some of their crunch. Makes 6 to 8 servings.
Per serving: 147 calories (49 percent from fat), 8.4 g fat (1.2 g saturated, 4.7 g monounsaturated), 0 cholesterol, 3.5 g protein, 16.5 g carbohydrates, 2 g fiber, 16 mg sodium.