I swear, I don’t eat mangoes every day (Rob could take that honour for the past few weeks, though). It may seem like it, though, since I happen to be posting those recipes more quickly. While I don’t share all my recipes, I have a treasure trove of half-finished posts, some with photos, others with a story, and most of them with an ingredient list and a scribbling of my thoughts about the dish.
There is something about meals with mango that makes me want to share the recipe right away. Adapted from Veggie Belly, this is savoury use of fresh mango in a beauty of a salad. Red quinoa is combined with fresh blueberries, chopped mango and dried cranberries and chopped snow peas for crunch. It is then tossed in a subtle lemon-basil dressing and topped with toasted pecans. Nothing is overpowering, nothing screams at you. Everything works well for a simple, yet flavourful salad. A great way to highlight different summer produce in a healthy salad.
Blueberry Mango Quinoa Salad with a Lemon Basil Dressing
1/2 cup quinoa, rinsed well
1 cup water
1/2 cup fresh blueberries
1/2 cup cubed ripe mangoes
1/2 cup chopped snow peas
1/2 tbsp dried cranberries, roughly chopped
1/8 cup pecans, toasted
1 tbsp extra virgin olive oil
2 tbsp fresh lemon juice (half a lemon)
1/4 teaspoon lemon zest (full lemon)
1/8 cup basil leaves, chopped finely
Salt and pepper, to taste
1. Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.
2. While the quinoa is cooking, combine the fruits and snow peas in a bowl and refrigerate till you are ready to serve the salad.
3. Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.
4. Assemble the salad just before serving – toss the quinoa, fruits and snow peas together. Toss with the dressing. Serve immediately.