Quinoa Salad with Mango, Snap Peas, Ginger & Lime

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

170 g

Quinoa

145 g

Sugar Snap Peas , de-stemmed

60 g

Cashew Nuts

roasted unsalted

1 bunch

Scallions

rinsed and trimmed, 5 scallions per 2 servings

or Spring Onions

2

Mangoes , peeled

2

Serrano Chilis

2.5 cm

Fresh Ginger , peeled

to taste

Kosher Salt

to taste

Ground Black Pepper

80 mL

Extra-Virgin Olive Oil

2

Limes , juiced

Cooking Instructions

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Step 1

Bring a pot of water to boil. Meanwhile, place Quinoa (170 g) in a sieve and rinse under cold water. When water boils, add quinoa and simmer for 9 minutes. Drain in an fine-mesh sieve and run under cold water until cool. Set aside to dry.

Step 2

Prepare the remaining ingredients: Slice the Sugar Snap Peas (145 g) on a bias and set aside. Roughly chop the Cashew Nuts (60 g) . Slice the Scallions (1 bunch) thinly. Remove the seeds from the Serrano Chilis (2) , then finely dice.

Step 3

Peel the Mangoes (2) and slice down and around the pit, then dice the flesh. Grate the Fresh Ginger (2.5 cm) on a box grater or finely dice with a knife. You need about a tablespoon of minced ginger flesh/juice.

Step 4

Place the quinoa into a large bowl. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste) . Add peas, cashews, scallions, serrano chili, ginger, Extra-Virgin Olive Oil (80 mL) , and juice of the Limes (2) . Toss and taste. Adjust seasoning as necessary.

Step 5

Let salad marinate in the fridge for an hour (if you have the time). Fold in the mango just before serving.