Imagine a salad that doubles as an all around tonic. Ginger, onions, and chile peppers are three medicinal herbs included in this recipe that support well-being through their immune-boosting abilities. These protective phytochemicals (plant chemicals) fight off foreign cells before they have a chance to do much harm. Eat heartily!
Serves 4 - 6
Quinoa
- 2 cups quinoa, cooked (steam 1 cup quinoa in two cups water for 15 minutes)
Dressing
- 1/4 cup lemon juice (or lime juice)
- 2 Tablespoons rice vinegar
- 1 tbsp minced gingerroot
- 2 tsp curry powder
Mangoes & Veggies
- 2 ripe mangoes (or 2-3 winter Fuyu Persimmons), chopped
- 1 red pepper, sliced
- 1 green onion, thinly sliced
- 1 chili pepper, finely chopped (optional)
- 1/3 cup chopped fresh mint
- 1 cup walnuts, toasted and roughly chopped
Directions: Cook quinoa. Let cool. Mix in the following dressing and set aside while preparing other ingredients.
Dressing - In medium bowl, whisk together citrus juice, vinegar, ginger, and curry. Prepare mangoes and other ingredients. Combine. Gently add to quinoa mixture.
Plan Ahead: Stored in a covered container in the refrigerator, Mango Quinoa Salad will keep for up to 3 days.