Description
This Cucumber Tomato Mango Quinoa Salad is gluten-free, soy-free, and dairy-free, yet still packed with nutrition. A great, refreshing side dish fit for any family and friends gathering!
Ingredients
Units
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- 1 cup uncooked (dry) quinoa
- 2 cups water
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- 1 garlic clove, minced
- pinch brown sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large cucumber, chopped
- 3 medium tomatoes, chopped
- 1/2 small red onion, diced
- 1 mango, peeled and chopped
Instructions
- Combine quinoa and water in a medium saucepan over high heat until boiling. Once boiling, reduce heat to a simmer and cover, about 15 minutes or until all the liquid is absorbed. Remove from heat and let cool completely.
- Meanwhile, in a small bowl, whisk together the olive oil and balsamic vinegar. Whisk in the minced garlic, brown sugar, cumin, salt and pepper until completely combined. Set aside.
- Wash and chop the cucumber and tomatoes, dice the onion and peel and chop the mango. Place in a medium-large bowl and stir to combine. Once the quinoa is completely cooled, add it to the bowl; stir well.
- Add in the balsamic dressing mix and stir so the dressing is equally incorporated throughout the salad. Adjust seasonings – salt and pepper – as desired. Serve chilled.