Add a new twist to your traditional salad with fresh mango! Quinoa salads are not only delicious, but also serve as a great source of dietary fiber. With a variety of colors, flavors and textures, your taste buds will think its summer vacation too. Equally delicious warm or chilled, this recipe serves four to six. Not only does it contain many health benefits but it is dairy, wheat and gluten free. This refreshing salad is low in sodium and high in fiber, helping you to not feel guilty about having a fun summer meal.
- 1 cup quinoa
- 1 large tomato, seeded and diced
- 2 ears corn, kernels removed
- 1 cucumber, peeled, seeded and diced
- 1 mango, diced
- 3 tablespoons finely chopped chives
- 2 tablespoons lemon juice
- 1/4 teaspoon grated lemon zest
Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
Per Serving:220 calories (30 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 15mg sodium, 43g carbohydrate (5g dietary fiber, 16g sugar), 8g protein