Quinoa Chickpea Salad With Mango Food

QUINOA CHICKPEA SALAD

Steps:

• Combine ingredients: Combine all ingredients in a big bowl. Taste and add more salt and pepper if needed.
• Serve: Serve over your favorite leafy greens and top with an extra drizzle of more oil and vinegar.

MANGO QUINOA SALAD

Steps:

• Rinse the quinoa (1/2 cup) in a mesh sieve until water runs clear. Transfer to a medium pot and cover with 1 cup water and a pinch of kosher salt. Bring to a boil, cover, and cook for 15 minutes or until water is absorbed. Turn off heat, allow to sit for 5 minutes.
• Meanwhile, whisk together the zest and juice of one lime, the olive oil (1/4 cup), and kosher salt and pepper to taste in a large bowl.
• Once the quinoa is cooked, rinse under cold water in a mesh sieve until completely cool. Shake off as much excess water as possible.
• Add the cooked quinoa, mango, tomatoes, jalapeño pepper, and onion to the bowl with the dressing and toss to coat.
• For best results, allow to refrigerate for 1 hour before serving to let the flavors marry.

QUINOA CHICKPEA SALAD WITH MANGO

Steps:

• Cook quinoa according to instructions on the package. Set aside.
• Boil the chickpeas or use 1 cup canned chickpeas.
• Roast the pecans in a pan until fragrant, around 5-6 minutes. You can also roast them in the oven.
• In a large bowl mix together quinoa, chickpeas, mango cubes, sweet corn, red pepper, orange pepper. Set aside.
• In a mason jar, add all the ingredients listed under "dressing". Close the jar and shake it till everything is well combined.
• Pour the dressing over the salad. Mix till combined.
• Top with roasted pecans, cover and chill the salad bowl for at least 20 minutes before serving!
• Enjoy.

CURRIED QUINOA SALAD WITH MANGO

Steps:

• Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl.
• Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup dressing to quinoa; toss to coat. Divide spinach between 2 plates. Spoon quinoa salad over spinach. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing; serve.
• To chop a mango:
• Cut mango in half lengthwise, slicing around the pit. Cut a half-inch grid into flesh of each half. Using your thumbs, push up skin side so cubes stick out. Slice off cubes at base.