Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 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.
Step 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 Scallion (5) thinly. Remove the seeds from the Serrano Chili (2), then finely dice.
Step 3
Peel the Mango (2) and slice down and around the pit, then dice the flesh. Grate the Fresh Ginger (1 inch) 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 (1/3 cup), and juice of the Lime (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.
Rate & Review
Tap to Rate: