Tuesday, July 10, 2012

Make: Summer Salad

Let me begin with a YOU'RE WELCOME for the following aHmazing recipe for your summer repertoire. Its freakishly healthy, fresh, filling, easy, and cheap. So much so- I'll admit I was a little shocked at how tasty it is too!

Without further adieu: 

Mango Quinoa Salad


  • 1 cup cooked quinoa
  • 1 mango
  • 1 tomato
  • 2 ears of corn
  • 1 cucumber
  • avocado
  • 1 can of black beans rinsed
  • 3 Tb. finely chopped chives
  • 2 Tb. fresh lemon juice (real lemons! do it!)
  • Salt to taste
1. Cook quinoa according to directions (or in rice cooker BOOM!).
2. Chop everything then mix together.

I originally got the recipe here, but added the avocado and beans to make it a complete meal.  I also doubled everything so I could have it for lunches this week. If storing, I would put the "watery" vegetables and fruit into separate bags or tupperware and add to the mix right before eating so it doesn't make everything else soggy (cucumber, mango, tomato). I would also recommend making this the day you buy all of the ingredients and trying to get them as local as possible for freshness- this is FULL of flavor! Also, I may have a new obsession with quinoa, but see why from the all knowing wikipedia:

In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (18%). Nutritional evaluations of quinoa indicate that it is a source of complete protein.[14][15]Furthermore, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa also provides a significant source of calcium, and thus is useful for vegans and those who are lactose intolerant.[16][17] Quinoa is gluten-free and considered easy to digest.

No comments: