Vibrant and Fresh: Mango Basil Quinoa Salad Recipe

Today’s Special: Mango Basil Quinoa Salad

As the weather starts to warm up, I find myself craving light and refreshing meals that are still satisfying and nutritious. That’s why I’m excited to share my recipe for Mango Basil Quinoa Salad with you today. This dish is perfect for a picnic, a quick weekday lunch, or a side dish at a barbecue.

Ingredients:

• quinoa (200g)
• ripe mango, diced (1 medium)
• fresh basil leaves, chopped (1/4 cup)
• cucumber, diced (1/2)
• red onion, finely diced (1/4)
• slivered almonds, toasted (50g)
• olive oil (3 tbsp)
• juice of 1 lemon
• salt and pepper to taste

Kitchen Tools:

• saucepan
• cutting board
• knife
• mixing bowl

Start by cooking the quinoa according to the package instructions in a saucepan. Once cooked, let it cool slightly. In a large mixing bowl, combine the cooked quinoa, diced mango, chopped basil, diced cucumber, finely diced red onion, and toasted slivered almonds.

In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour this dressing over the quinoa salad and toss everything together until well combined. Adjust seasoning to taste.

To serve, transfer the Mango Basil Quinoa Salad to a serving platter or individual bowls. This salad can be enjoyed warm or at room temperature.

The total weight of the cooked Mango Basil Quinoa Salad is approximately 800g. This recipe makes 4 servings, with each serving weighing around 200g. One serving of this salad is estimated to be around 300 calories.

A clever tip for this recipe is to let the salad sit in the refrigerator for an hour before serving. This will allow the flavors to meld together beautifully, making each bite even more delicious.

I encourage you to give this Mango Basil Quinoa Salad a try and make it your own by adding your favorite nuts, fruits, or herbs. Enjoy!