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Mango, Jalapeno and Basil Quinoa Salad

 
Mango, Jalapeno and Basil Quinoa Salad
258

This sweet, sour and spicy quinoa salad is loaded with flavor. Fresh mangos, spicy jalapeno, and basil give this quinoa salad amazingly delicious taste, and it is quick and easy to prepare as well.

Yield

6

servings

Prep

10

min

Cook

15

min

Ready

28

min

 

Ingredients

1 ½ cups quinoa
dry
1 jalapeño pepper
seeded and minced
*
½ cup red onion
or as needed, finely chopped
½ mangos
hard but firm, peeled and diced
*
2 ½ tablespoons olive oil, extra-virgin
salt
to taste
*
1 tablespoon lime juice
plus 1 teaspoon, fresh
1 bunch basil
leaves, freshly shredded
*
½ cup cilantro
freshly and roughly torn

Directions

Rinse quinoa well in a strainer, and drain well. Add in a medium-size pot and pour in 3 cups of water.

Bring to a boil, reduce heat to low, cover, and simmer until quinoa is cooked, tender and translucent, and most of the water has been absorbed, about 15 minutes. Drain.

In a large serving bowl, stir together jalapeno, onion, mango, oil, salt and lime juice until well mixed. Stir in quinoa until evenly distributed. Season with salt.

Serve warm, at room temperature or chilled. Right before serving, gently stir in basil and cilantro.

 

* not incl. in nutrient facts

Reviews

about 5 years

One of the salads I made for dinner last night, it was quick, easy and refreshingly tasty, also helped me use up some of my ripe mango.

I had some right away after I made it, put the leftover in an air-tight container in the refrigerator and chilled for overnight. Earlier today had it for lunch, it tasted even better after the overnight marination.

It was a main dish for me, and you can serve it as a light, healthy yet tasty side dish as well.

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 22732% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 12g
Vitamin A 3% Vitamin C 12%
Calcium 3% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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