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

  • 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

 

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.

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Nutrition Information

Quinoa, Mango, Jicama Salad

Servings per Recipe: 6

Amount per Serving

Calories:  127

Calories from Fat:  19

Total Fat:  2.2g

Saturated Fat:  .3g

Cholesterol:  0mg

Sodium:  103mg

Potassium:  5%

Carbohydrates:  23g

Dietary Fiber:  3g

Protein:  4g

Sugars:  3g

Calcium:  2%

Iron:  8%

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