Quinoa, Mango, Jicama Salad

This recipe comes to us from Chef Ronaldo Linares and is featured in his cookbook Chef Ronaldo’s Sabores de Cuba: Diabetes-Friendly Traditional and Nueva Cubano Cuisine.

Chef Ronaldo says this about the recipe:

“You get a great balance of protein, fat, and carbs in this tasty recipe. Being a mango lover this recipe allows me to enjoy it in a different way. The crunch of the jicama, the nutty flavor from the quinoa, and the fresh herbs add the perfect touch. This is also a great meal prep salad, bring to work in a mason jar, put the dressing in a separate container, and when ready mix everything up. For me it’s about keeping it simple and maximizing the flavors.”

Serves 6

Ingredients:

• For the quinoa
• 1 cup quinoa
• 1 1/2 cups water
• 1/4 teaspoon avocado oil
• 1/4 teaspoon kosher salt

• For the salad
• 1 cup jicama, peeled and cut into 1/4-
• inch cubes
• 1/4 cup thinly sliced red onion
• 3 ounces mango, peeled and cubed
• 3 radishes, cut into thin rounds
• 1 tablespoon finely chopped cilantro
• 1/4 teaspoon cracked black pepper
• 1 tablespoon lime juice
• 1/4 teaspoon chili powder
• 1/4 teaspoon avocado oil

Directions:

Rinse quinoa with cold water in a colander. Add quinoa, water, oil, and salt to a rice cooker and cook. This should take about 20 minutes. Once the quinoa is done, fluff it with a fork and spread it onto a baking sheet to cool. Set aside.

Once quinoa has cooled, transfer it to a large bowl. Add jicama, onion, mango, radishes, cilantro, and pepper.

Toss gently to incorporate. Set aside.

In a small bowl, add lime juice, chili powder, and avocado oil, and whisk together for about 30 seconds to create a light flavorful dressing.

Add dressing to the bowl with all the ingredients and mix together gently so the dressing is fully incorporated with the salad ingredients.