Tropical Quinoa Salad...

To celebrate summer and because it's just too darn hot to really do any cooking (or even much farming), I whipped up this delightful and cooling tropical salad.  It is loaded with all kinds of fruit, nuts, peppers, and super nutritious quinoa, one of my favorite grains.  My kiddos have gobbled bowls of this over the summer, it's sweet but only because of the fruit.  Even my hubby keeps asking for more!

This is great for parties or just a light dinner out on the patio.  Make sure that you use really ripe mangos, they are the key flavor, sour mangos just won't do the trick.  Also, make sure you rinse the quinoa really well before you cook it, otherwise it will be bitter.  This makes a huge amount of salad, but it is great stored in the fridge for lunch the next day, and the flavors get even better overnight.

backyard farmgals

printer friendly version

1 cup (dry) quinoa (I used 1/2 cup black and 1/2 cup regular), cooked according to package directions and cooled.  
1 very ripe mango, peeled and diced (1/2-inch dice)

2 oranges supremed and then diced
1 2-inch wide pineapple spear, diced
4 green onions, thinly sliced
1/2 to 3/4 whole red pepper, diced
1/2 cup large flaked, unsweetened coconut flakes
1/4 cup dried cherries
1/4 cup raisins
1/4 cup sliced almonds
1/4 cup raw pumpkin seeds
Dash of salt and black pepper

1 orange, juiced
1-inch knob of ginger finely grated
1/8 cup canola oil

In a large bowl, combine cooked and cooled quinoa, mango, oranges, pineapple, green onion, red pepper, coconut, cherries, raisins, almonds, and pumpkin seeds.  Add a dash of salt and pepper just to balance out the sweetness. 

In a medium bowl, combine the orange juice, ginger, and canola oil and whisk to combine.  Add to salad and toss.  Put in a pretty bowl, top with a sprig of mint, go sit in a shady spot and drink a tall lemonade while you munch away.


Popular posts from this blog

Raspberry Cream Crumble Pie...

Keeping Bees Through the Winter...

Chicken Tractor...