Strawberry-Mango Quinoa Salad
Need a gluten free and lacto ovo vegetarian hor d'oeuvre?
- Servings: 4
- Total cooking time:
Ingredients:
- 3/4 cup cucumber
- 2 tablespoons chopped fresh mint
- 1 T. honey
- 2 T. lime juice
- 1/2 t. lime zest
- 1/2 mango
- 1/4 c. olive oil
- pepper
- 1 c. quinoa, well rinsed
- salt
- 1 T. sour cream (or plain yogurt can be subbed)
- 1 1/2 cups strawberries, hulled and quartered
- 1 1/2 c. water
Instructions:
- Prepare the quinoa: In a medium saucepan combine the quinoa, water and 1/4 t. salt. Bring to a boil, reduce heat to low, cover and simmer until the liquid is just absorbed, about 15 minutes.
- Spread the cooked quinoa out on a baking sheet to cool for about 20 minutes.In a large bowl whisk together lime juice, zest, honey, sour cream and olive oil.
- Add the cooled quinoa, strawberries, mango, cucumber and mint. Toss well to combine and season with salt & pepper.
- Serve immediately.
