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Red Quinoa Salad with Mango, Avocado and Walnuts


1 cup red quinoa
1 teaspoon salt

1 mango, skinned and chopped into 1 cm cubes
1 avocado, skinned and chopped into 1 cm cubes
2 tomatoes, diced
2 green onions, chopped fined
1/3 cup pecans (used toasted walnuts)

1 lime juiced (used lemon)
1 pinch cumin
1 pinch chili powder (used cayenne powder)
1 garlic clove, minced
1 pinch chipotle powder, hot sauce or minced chipotle (used Sriracha sauce)
1 teaspoon olive oil
salt and pepper

Put quinoa in a pot and cover with hot water. Allow to sit for 10 minutes, drain, and rinse and drain again. Put back in a sauce pan with a lid and add salt and 1 1/2 cups water. Bring to a boil, cover and reduce to a simmer. Cook for 20 minutes. Fluff with a fork and set aside to cool.

In a glass jar combine dressing ingredients and give a good shake. In a salad bowl toss dressing, quinoa and remaining ingredients. Will keep in the fridge for at least 6-8 hours, it was still good the next day and the avocado was still green.

*The weekend before we went to Whole Foods and I found this beautiful red quinoa. Right away I grab it and thinking already what I’m going to do with it. I found this recipe from Daily Unadventures in Cooking. It is perfect not only I have most of the ingredients  but I always love pairing quinoa with nuts. I did a few adjustments. I used toasted walnuts instead of pecans, lemon instead of lime, cayenne pepper instead of chilli powder, and Sriracha sauce instead of hot sauce. Top with green onionsEverything was perfect with a little kick to it.

The difference between red and white quinoa are, red quinoa has a bitter taste compared to white and red quinoa has a slightly higher calorie content. Over all both are high in iron, fiber and protein, and low in fat. Quinoa is considered the king of all grains. enJOY!!!

Click on the link on How to cook Quinoa

For more nutritional information click on LIVESTRONG.COM

Source: Daily Unadventures in Cooking