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Quinoa is my favorite food for lunch. People often tell me they don't like it or that it tastes mild. You're eating it all wrong! Simple quinoa isn't exactly that tasty, but the secret is to treat it like lettuce. Add the ingredients that you would normally put in a salad, add a little dressing and BOOM. Delicious lunch with complete protein and about twice as much fiber as most grains.
To save time, I make a cup of quinoa at the beginning of the week and keep it in the refrigerator. Throughout the week, I'll make different salad variations, or sometimes just add it to a green salad. It is better to make one dish at a time. I mean, don't make a big quinoa salad and eat a little every day. Only do it that way if you do it to share it with others. Creating new ways to eat quinoa is fun for me, because I always love it!
Quinoa and mango salad with mint vinaigrette
Preparation time 5 minutes
Cook time 20 minutes
Total time 25 minutes
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- For the salad
- 1 cup quinoa
- 2 cups of water or broth
- 1 chopped mango
- 1/2 cup chopped fresh mint leaves
- 1/2 cup of almonds
- 1 grapefruit peeled and chopped
- 1 cup of arugula to decorate
- For the dressing:
- 1 lime juice
- 3/4 cup olive oil
- 1/3 cup vinegar
- 1 cup fresh mint
- Salt to taste
Put water or broth and quinoa in a small saucepan and bring to a boil. Cover and reduce heat to low. Simmer for about 15 minutes (can take up to 20). The water must be completely absorbed by the quinoa, and the quinoa must be fluffy without being soft.
Gently mix with fruit and mint.
Mix the ingredients of the salad dressing in a food processor or blender (alternatively, you can cut the mint very well, mix with the rest of the ingredients, and skip the food processor).
Pour the dressing over the salad and toss.
Serve with almonds and cover with arugula.
This recipe is best served right away. If you plan to eat this for a few days, the best way is to keep the ingredients separate and add them before eating.