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RECIPE
11 INGREDIENTS 5 STEPS 30min

Quinoa Salad with Mango, Snap Peas, Ginger & Lime

4.4
17 Ratings
Community Pick
This chilled quinoa salad is packed with protein and uses red quinoa for a nuttier flavor.
Quinoa Salad with Mango, Snap Peas, Ginger & Lime Recipe | SideChef
This chilled quinoa salad is packed with protein and uses red quinoa for a nuttier flavor.
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
30min
Total Time
25min
Active Time
$5.66
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 cup
1 cup
Sugar Snap Peas , de-stemmed
1/2 cup
Cashew Nuts
roasted unsalted
1 bunch
Scallions
rinsed and trimmed, 5 scallions per 2 servings
or Spring Onions
2
Mangoes , peeled
2
Serrano Chilis
1 in
to taste
1/3 cup
Extra-Virgin Olive Oil
2
Limes , juiced

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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
990
FAT
57.6 g
PROTEIN
21.8 g
CARBS
108.5 g

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.

Cooking Instructions

HIDE 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 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 (1 in) 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 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.

Rate & Review

4.4
17 Ratings
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Nutrition Per Serving
Calories
990
% Daily Value*
Fat
57.6 g
74%
Saturated Fat
9.0 g
45%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
108.5 g
39%
Fiber
14.6 g
52%
Sugars
33.9 g
--
Protein
21.8 g
44%
Sodium
24.5 mg
1%
Vitamin D
--
--
Calcium
156.7 mg
12%
Iron
8.6 mg
48%
Potassium
1353.9 mg
29%
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