Fresh Tomato Mango Quinoa Salad
Tools: Measuring spoons and cups, fine-mesh strainer, 2-quart saucepan with lid, knife and cutting board, mixing bowls
Joyce@Light Orange Bean
well rinsed and drained
fresh squeezed preferred
extra-virgin olive oil
whole mustard seeds
Add well-rinsed and drained quinoa in saucepan with water. Heat saucepan over high heat and bring water to a boil. Reduce heat to low, cover and simmer for 15 minutes.
The cooked quinoa will be a little bit watery. Pour it over a fine-mesh strainer and drain the excess water if necessary. Transfer quinoa back to saucepan and let it rest and cool for 10 minutes.
Toss all salad ingredients together gently in a mixing bowl. Mix all dressing ingredients in a small mixing bowl. Gently add dressing into salad before serving. It can be refrigerated up to 3 days.
Fresh Tomato Mango Quinoa Salad https://lightorangebean.com/fresh-tomato-mango-quinoa-salad/