Quinoa Salad with Mango, Snap Peas, Ginger & Lime

11 INGREDIENTS • 5 STEPS • 30MINS

Quinoa Salad with Mango, Snap Peas, Ginger & Lime

This chilled quinoa salad is packed with protein and uses red quinoa for a nuttier flavor.
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This chilled quinoa salad is packed with protein and uses red quinoa for a nuttier flavor.
author_avatar
Alexandra's Kitchen
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/

30MINS

Total Time

Ingredients

Servings
2
us / metric
Quinoa
1 cup
Quinoa
Sugar Snap Peas
1 cup
Sugar Snap Peas, de-stemmed
Cashew Nuts
1/2 cup
Cashew Nuts
roasted unsalted
Scallion
1 bunch
Scallions
rinsed and trimmed, 5 scallions per 2 servings
or Spring Onions
Mango
2
Mangoes, peeled
Serrano Chili
2
Serrano Chilis
Fresh Ginger
1 in
Fresh Ginger, peeled
Kosher Salt
to taste
Kosher Salt
Ground Black Pepper
to taste
Ground Black Pepper
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil
Lime
2
Limes, juiced

Nutrition Per Serving

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Calories
990
Fat
57.6 g
Protein
21.8 g
Carbs
108.5 g
Love This Recipe?
author_avatar
Alexandra's Kitchen
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/

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

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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 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 (1 bunch) thinly. Remove the seeds from the Serrano Chilis (2), then finely dice.
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 (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 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 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.
step 5 Let salad marinate in the fridge for an hour (if you have the time). Fold in the mango just before serving.

Tags

Appetizers
Dairy-Free
American
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Salad
Whole Grains
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