This chilled quinoa salad is packed with protein and uses red quinoa for a nuttier flavor.
Total Time
30min
4.4
17 Ratings
Author: Alexandra's Kitchen
Servings:
2
Ingredients
•
1
cup
Quinoa
•
1
cup
Sugar Snap Peas
, de-stemmed
•
1/2
cup
Cashew Nuts
•
1
bunch
Scallions
or Spring Onions
•
2
Mangoes
, peeled
•
2
Serrano Chilis
•
1
in
Fresh Ginger
, peeled
•
to taste
Kosher Salt
•
to taste
Ground Black Pepper
•
1/3
cup
Extra-Virgin Olive Oil
•
2
Limes
, juiced
Cooking Instructions
1.
Bring a pot of water to boil. Meanwhile, place Quinoa (1 cup) 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.
2.
Prepare the remaining ingredients: Slice the Sugar Snap Peas (1 cup) on a bias and set aside. Roughly chop the Cashew Nuts (1/2 cup). Slice the Scallions (1 bunch) thinly. Remove the seeds from the Serrano Chilis (2), then finely dice.
3.
Peel the Mangoes (2) and slice down and around the pit, then dice the flesh. Grate the Fresh Ginger (1 in) on a box grater or finely dice with a knife. You need about a tablespoon of minced ginger flesh/juice.
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 (1/3 cup), and juice of the Limes (2). Toss and taste. Adjust seasoning as necessary.
5.
Let salad marinate in the fridge for an hour (if you have the time). Fold in the mango just before serving.
Author's Notes
An essential piece of equipment for cooking quinoa is a fine-meshed sieve. You need this piece of gear for both rinsing the quinoa before you cook it and for draining the quinoa after you cook it.
Nutrition Per Serving
CALORIES
990
FAT
57.6 g
PROTEIN
21.8 g
CARBS
108.5 g
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