This Chili Mango Zesty Quinoa Salad is a gluten-free and vegetarian delight. It combines the nutty flavor of quinoa with the sweetness of mango, the crunch of red bell pepper, and the zesty kick of chili and lime. Perfect for a light and refreshing meal!
Ingredients: 1 cup quinoa. 2 cups water. 1 mango, diced. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted pumpkin seeds. 1/4 cup fresh lime juice. 2 tablespoons olive oil. 1 teaspoon chili powder. Salt and pepper to taste. Lettuce leaves for serving optional.
Instructions: Run cold water over the quinoa several times to clean it. Put the quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is out. To make quinoa cool, use a fork to fluff it up after it's done cooking. Put the diced mango, red bell pepper, red onion, cilantro, mint leaves, and roasted pumpkin seeds in a large bowl. Mix the fresh lime juice, olive oil, chili powder, salt, and pepper in a small bowl with a whisk. After the quinoa has cooled, add it to the large bowl with the mango and vegetable mix. Add the lime dressing to the quinoa salad and mix everything together until it's well mixed. Put the salad in the fridge for at least 30 minutes to let the flavors mix. If you want, serve on lettuce leaves and enjoy!
