Mango Blueberry Quinoa Salad With Lemon Basil Dressing Recipe 435 Food

MANGO BLUEBERRY QUINOA SALAD WITH LEMON BASIL DRESSING RECIPE - (4.3/5)

Steps:

• Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature. While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad. Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black. Add half the dressing to the quinoa and mix gently. Assemble the salad just before serving - toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately.

BLUEBERRY AND MANGO FRUIT SALAD

Steps:

• Peel managoes and cut into bite-size pieces and then place in a large serving bowl.
• Add blueberries and sugar to mangoes, toss.
• Grate the zest and juice the lemon and then add both to the fruit. Stir in orange juice.
• Cover and refrigerate.

LEMON BASIL QUINOA SALAD

Steps:

• Rinse quinoa and prepare (1 cup quinoa, 2 cups broth) on stove or in rice maker.
• Chop bell pepper, red onion, and tomatoes tomatoes and combine in large bowl. Add spinach and arugula to bowl. Julienne basil and add to bowl.
• Dressing: Zest and juice lemons for 2 teaspoons lemon zest and 1/4 cup lemon juice. Combine lemon juice and zest in a food processor with garlic, basil, salt and pepper. Blend adding olive oil until well blended.
• Pour 1/3 of dressing on ingredients in the bowl. Toss to combine.
• Add quinoa to bowl. Toss to combine. Add more dressing if needed.
• Serve hot or cold.

MANGO, BLUEBERRY, AND GINGER FRUIT SALAD

Steps:

• Remove zest from 1 lime in strips with a vegetable peeler and cut any white pith from strips with a sharp knife. Squeeze 3 tablespoons juice from limes. Bring zest, water, and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, about 3 minutes. Remove from heat and stir in lime juice. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard.
• Toss together mangoes, blueberries, and syrup in a large bowl and sprinkle with ginger.