“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.