The fake story behind this recipe
The temperature in New York is supposed to hit 80 degrees this weekend. It seems fitting to finish off our collection of Quinoa building block recipes with this delicious, summery salad; to enjoy as a final I-mean-it-this-time-no-really-it’s-over goodbye to summer.
The fact that the weather warmed up before I published this post is a complete fluke. I came up with this recipe months ago, when it was seasonally appropriate. I wanted to test it out once more before sharing it with you.
By the time I got around to it, it had already turned to soup-eating, boots-wearing weather. Every blog I look at these days is all pumpkins! Apples! Chili! Oy vey, late to the party again.
The healthfulness of this salad great, but you’d want to eat it anyway because it’s so damn delicious. It is sweet meets sour meets salty meets… cilantrous (?). The textures are phenomenal; you’ll love the crunch of the jicama and red onion fighting it out with the mush of the avocado and mango in a grainy boxing ring made of quinoa (??).
Like Greek Quinoa Salad, if you’ve got your Quinoa already made, you can throw this together in under ten minutes. You can do it while you’re on the phone with a friend venting about how your job includes making tuna sandwiches for your boss. By the time you throw in the final kicker about his mayonnaise quantity preferences, dinner is prepared!
You can bring this dish to a barbeque and even your friends with boatloads of dietary restrictions can enjoy it – it is vegan and gluten free.
Tropical Quinoa Salad with Lime Vinaigrette
2 cups cooked quinoa, chilled (this is how to cook quinoa)
1 mango, chopped into 1-inch chunks
2 avocados, chopped into 1-inch chunks
¾ cup chopped (into, you guessed it, 1-inch chunks!) jicama
1 red onion, diced
½ cup loosely packed chopped cilantro
Salt and pepper to taste
Yield: 2 servings
Prep Time: 15 minutes
Cook Time: Zero minutes if quinoa is already cooked and chilled; 30 minutes if it is not
- To prepare your dressing, whisk together coconut oil, vinegar, honey, lime juice, ginger and garlic.
- In a large bowl, mix all ingredients but avocado and dressing.
- Pour dressing over salad and mix well.
- Add avocado and salt and pepper, and gently toss.
If there’s no jicama in your grocery store, don’t sweat it! Pear works just the same. If you’re on the fence about the price tag of coconut oil and raw honey, please know that they also double as moisturizer and face wash respectively (I swear on my life. Google it!). Canola oil and regular honey would work fine, too. This salad will last about three days in the fridge, and get even better the next day.