PP Mango Cucumber Quinoa Salad
Chef: Christin Bummer, The Forever Diet
Makes: 9 Servings
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
INGREDIENTS
5 c cooked and cooled quinoa
1 c frozen corn, thawed
1 c cucumber, sliced or chopped
1 c cherry tomatoes, halved
1 c mango, chopped
1 lime, squeezed
1/3 c lemon white balsamic vinegar (or use your favorite lightly flavored white balsamic. I ordered a few varieties from The Olive Tap to keep on hand for precisely this purpose.)
DIRECTIONS
Stir together quinoa, corn, cucumber, cherry tomatoes, and mango and set aside. Combine lime juice and balsamic vinegar. Pour over quinoa mixture and stir gently.
Serve immediately or cover and refrigerate to enjoy later.
TIPS
This is a super easy salad to prep ahead for summer BBQs or picnics.
It is even BETTER after being refrigerated overnight.
If it seems dry, add a drizzle of balsamic and toss just before serving.
For perfect quinoa: Using an electric pressure cooker like this one makes cooking quinoa (and everything!) a breeze. Be sure to always rinse quinoa thoroughly. I like to let it sit under the facet in a metal mesh strainer for a few minutes while I am chopping the veggies. Rather than the typical 2:1 ratio of water to grain, use only 1 3/4:1. Set pressure cooker to manual for only 1 min. Quick release or slow release should work fine either way.
Christin Bummer is a lifestyle coach and best-selling author of Baby Got Back In Her Pants: A Simple Plan to Thrive on a Plant-Based Diet . Access simple plant-based recipes (that you can make in 15 minutes or less!) or get coaching support and training to stick to a simplified plant-based program at TheForeverDiet.org.