This salad is full of colorful ingredients including mint, red pepper and mango and tossed with a unique homemade dressing resulting in a dish packed with protein from quinoa and topped with almonds. Year round this makes a perfect side dish or a main vegetarian dish. And if you’re gluten free? This will hit the mark too!
- 1/4 cup rice vinegar
- 2 tablespoons lime juice
- 3 tablespoons coconut aminos or gluten-free tamari
- 1 tablespoon maple syrup
- 1 tablespoon Sriracha Hot Sauce (gluten-free)
- 1/3 cup extra-virgin olive oil
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 3 cups cooked quinoa
- 3 cups cooked black rice
- 1 mango, peeled, pitted and diced
- 1 red pepper, seeded and diced
- 6 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup chopped almonds
- 1/4 cup sesame seeds
-Make the dressing by combining rice vinegar, lime juice, coconut aminos, maple syrup, Sriracha, olive oil, sesame oil and garlic in a blender.
-Process until smooth.
-Season to taste with salt and pepper.
-In a large bowl combine quinoa, black rice, mango, pepper, green onions, cilantro and mint in a large bowl.
-Toss with 3/4 of the dressing.
-To serve, place in serving bowls and top with almonds and sesame seeds. Drizzle with additional dressing.
Thanks to Wendy Polisi for this week’s recipe!