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.
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
thinly. Remove the seeds from the
Serrano Chilis (2)
, then finely dice.
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.
Place the quinoa into a large bowl. Season with
Kosher Salt (to taste)
Ground Black Pepper (to taste)
. Add peas, cashews, scallions, serrano chili, ginger,
Extra-Virgin Olive Oil (1/3 cup)
, and juice of the
. Toss and taste. Adjust seasoning as necessary.
Let salad marinate in the fridge for an hour (if you have the time). Fold in the mango just before serving.