Tropical Quinoa Salad: A Taste of Summer’s Delight

Today’s Inspiration

I’m excited to share a delightful recipe that combines the vibrant flavors of summer with a touch of exotic spice. This dish always brings back memories of sunny beach picnics, filled with laughter and good company. I hope you enjoy creating and savoring this unique culinary experience as much as I do.

Ingredients

• 2 ripe mangoes (diced)
• 1 cucumber (julienned)
• Handful of fresh mint leaves
• 1 red chili (minced)
• 1 cup of cooked quinoa
• Juice of 1 lime
• 1/4 cup of coconut milk
• 1 tsp of cumin powder
• Salt and pepper to taste

Kitchen Tools

• chef’s knife
• cutting board
• mixing bowl
• spatula

Preparation

I start by combining the diced mangoes, julienned cucumber, minced red chili, and fresh mint leaves in a large mixing bowl. In a separate smaller bowl, I whisk together the lime juice, coconut milk, cumin powder, salt, and pepper to create a flavorful dressing. I pour the dressing over the mango-cucumber mixture and gently toss everything together until well combined.

Next, I add the cooked quinoa to the bowl and mix it in, ensuring that the quinoa is evenly distributed throughout the salad. I give it a final taste and adjust the seasoning if needed. The dish is now ready to serve.

Tips for Success

For an extra burst of freshness, try chilling the salad in the refrigerator for about an hour before serving. This allows the flavors to meld together beautifully and enhances the overall experience.

Serving

The total weight of this colorful and flavorful salad is approximately 750 grams. It serves 4 people generously, with each serving weighing around 187 grams. As for the calorie count, one serving comes in at an estimated 220 calories.

I encourage you to try this recipe and make it your own by adding your favorite ingredients or adjusting the seasonings to suit your taste. Enjoy the culinary journey!