Equipment
Ingredients
Quinoa Base
- 170 g white quinoa, uncooked
- 350 ml water
- 3 g salt
Fresh Components
- 2 ripe mango, diced
- 1 red bell pepper, diced
- ½ red onion, finely diced
- 15 g fresh cilantro, chopped
- 10 g fresh mint, chopped
Zesty Lime Dressing
- 45 ml olive oil
- 45 ml lime juice, freshly squeezed
- 1 jalapeño, minced
- 10 ml maple syrup
- 3 g salt
Nutrition (per serving)
Method
Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve until the water runs clear. This removes the bitter saponin coating.
Combine rinsed quinoa, water, and salt in a saucepan. Bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and the quinoa germ spirals appear.
Remove quinoa from heat and let it steam with the lid on for 5 minutes. Then, fluff with a fork and spread onto a baking sheet or wide plate to cool completely to room temperature.
While quinoa cools, whisk together olive oil, lime juice, minced jalapeño, maple syrup, and salt in a small bowl or jar.
In a large mixing bowl, combine the cooled quinoa, diced mango, red bell pepper, red onion, chopped cilantro, and mint.
Pour the dressing over the salad and toss gently to combine. Taste and adjust salt or lime if needed before serving.
Chef's Notes
- To make this truly Kosher for Passover, ensure your quinoa is certified (some certify it as kitniyot, others as non-chametz) and use neutral oil if olive oil flavor is too heavy.
- The sweetness of the mango determines the balance of the dish. If your mango is tart, increase the maple syrup slightly; if very sweet, add more lime juice.
- For extra protein, this salad pairs beautifully with edamame (if not keeping Passover/Paleo) or toasted cashews.
Storage
Refrigerator: 3 days — Best eaten within 24 hours as mango may soften.
