Summer salads are a must for picnics and BBQs, but what I hate is a salad that gets soggy and nasty an hour after the dressing has been added. For example, a tossed green salad or a spinach salad are delicious but what a waste if the entire salad doesn’t get eaten! When going to a pot luck or barbeque, let me suggest something that can hold up to being left sitting in the heat for a long time, gets better on day 2, and allows you to eat the left overs for several days after the party is over, if you should be so lucky. Bean salads and vegetable salads are great, but I like to bring quinoa salads. They’re great for the vegetarians in the crowd but are also great for celiacs and this one is even vegan friendly. The meat eater out there won’t complain either!
Packed with protein, quinoa is one of those super foods out there getting a lot of publicity. So go on and give it a try and see what all the fuss is about.
Mango Quinoa Salad
makes 4 servings (1 1/2 cups each)
- 2 mangoes
1 cup raw quinoa
1 cup cashews
1/2 cup finely chopped mint
1/2 cup finely chopped cilantro
salt and pepper to taste
Make 1 cup of Quinoa according to the directions on the package. Allow the quinoa to cool before continuing on. Chop the mangoes into small cubes. In a large bowl add all the ingredients. Add the dressing. Add salt and pepper to taste.
A photo demo of how to cut mangoes can be found at the end of this post.
Lime Ginger Vinaigrette
- Juice of 1 lime
1 Tbsp fresh, finely chopped ginger
1 Tbsp Rice vinegar
1 Tbsp of Palm Sugar
1/4 tsp salt
If using an alternate sweetener such as honey, start by adding 1/2 a Tbsp and add more if needed. As always, adjust the sweetness according to your tastes.
Mix all the ingredients together. Mix well until the sugar dissolves.