This salad is super easy to make and it's refreshing flavor can't be beat. Make it for your next picnic or potluck, pack for lunch, or top with grilled chicken or fish for a satisfying dinner.
Ingredients
½ cup quinoa
1 mango, peeled and cut into ½-inch dice
1 small red bell pepper, cut into ½-inch dice
1 cup thinly sliced English cucumber
2 green onions, trimmed and cut into thin rounds
1 cup canned chickpeas, drained and rinsed
½ cup packed basil leaves, chopped
½ cup packed mint leaves, chopped
¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon red wine vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
1 teaspoon chopped fresh ginger
Kosher salt and pepper to taste
Instructions
Cook quinoa according to package direction. Transfer to a bowl, fluff with a fork, and let cool to room temperature. (You'll have 1½ cups cooked.)
Place the mango in a large bowl. Add the cooked quinoa, bell pepper, cucumber, green onion, chickpeas, basil, and mint and stir to combine.
To make the dressing place the olive oil, lemon juice, vinegar, honey, mustard, ginger, and salt and pepper to taste in a jar with a tight-fitting lid. Shake until well combined.
Pour the dressing over the salad and stir until all ingredients are well incorporated. Taste and season with additional salt and pepper as desired.
Notes
This recipe yields 6 cups. It serves 6 as a side dish and 4 as more of a main.
Recipe by Lizs Healthy Table at https://liz.afones.com/2023/07/22/summer-mango-salad-with-honey-ginger-dressing/