Mango Arugula Quinoa Salad Food

MANGO ARUGULA QUINOA SALAD

Steps:

• Whisk together the lime juice, honey, oil and salt and pepper in a small bowl
• Combine 1 cup dry quinoa and 2 cups water in medium saucepan and bring to a boil.
• Reduce heat and simmer covered for 12-15 minutes, just until most of the liquid has been absorbed. Remove from heat and set aside for 5-10 minutes before fluffing.
• Using a fork, fluff quinoa and transfer to a large bowl
• Add the mango, red pepper, scallions, and cilantro toss to coat. Gently stir in the arugula.
• Pour the vinaigrette into the bowl and gently toss the ingredients so they're lightly coated.
• Add the almonds to the top and serve.

MANGO, AVOCADO AND ARUGULA SALAD

Steps:

• Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.
• Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes.
• Rinse and drain the onions slices.
• Toss the arugula leaves with half of the vinaigrette.
• Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.
• Serve immediately.

QUINOA SALAD WITH ARUGULA & SWEET POTATOES

Steps:

• Prepare a dressing for the salad by whisking together the lemon juice, lemon zest, olive oil, water, cumin and salt & pepper. Set aside.
• In a small pan, lightly toast the cashews over medium-low heat for 2 minutes, or until slightly browned. Set aside.
• In a large bowl, toss together the sweet potatoes, cashews, quinoa, raisins and arugula. Drizzle with dressing, and toss once more.