Mango lends a sweet note to this colorful quinoa salad with a variety of flavors and textures. It's equally delicious served warm or chilled.
- 1 cup quinoa
- 1 large tomato seeded and diced
- 2 ears corn kernels removed
- 1 cucumber peeled, seeded and diced
- 1 mango diced
- 3 tablespoons finely chopped fresh chives
- 2 tablespoons lemon juice
- 1/4 teaspoon lemon zest
Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Add remaining ingredients and toss until combined.
Per serving: 220 calories (30 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 15mg sodium, 43g carbohydrates (5g dietary fiber, 16g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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