Good For You Gluten Free
Living the healthy, gluten-free life
October 14, 2015
A light and refreshing salad to complement your BBQ or any meal.
3 cups cooked quinoa - cooled
1/2 English cucumber, finely diced
1 orange pepper, finely diced
1 mango, finely diced
1/2 cup dried cranberries
2-3 tablespoons chopped Italian parsley
1 tablespoon chopped mint leaves
Zest of 1 lemon
Juice of 1 lemon
1/4 cup olive oil
Salt and pepper to taste
Prepare quinoa according to package instructions. (I recommend cooking quinoa in a rice cooker with 1 cup quinoa to 2 cups water ratio. When cooked in a rice cooker, quinoa is lighter and fluffier).
Combine cucumber, pepper, mango, dried cranberries, parsley and mint leaves in a large bowl. Stir.
Add lemon zest, lemon juice and olive oil, blend well.
Combine with cooked quinoa.
Add salt and pepper to taste.
Chill in your fridge until serving. This salad tastes best chilled.