| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3/4 cup red quinoa
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 shallot, minced
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 orange bell pepper, finely diced
- 1 mango, cut into 1/4-inch dice
- 1/4 cup chopped fresh mint leaves
Instructions
- Rinse the quinoa in a strainer several times with cold water. In a medium pot over medium-high heat, add 1 1/4 cups water and bring to a boil. Add the quinoa, cover, and turn off the heat. Allow the quinoa to steam until the water has been absorbed completely and the quinoa grains pop open, 10 to 15 minutes. Fluff with a fork. Set aside to cool.
- In a large mixing bowl, add the vinegar, mustard, garlic, shallot, 2 teaspoons salt and 5 to 6 turns freshly ground black pepper. While pouring in a slow, steady stream, whisk in the olive oil until fully incorporated and lightly emulsified. Add the peppers, mango, mint and quinoa. Toss to combine well and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 331 mg |
Reviews
This recipe is way to sweet using white balsamic. Use wine vinegar.
I’d give it 5 stars if it wasn’t so sweet , I even added 1 Serrano next time I will add 2 Serrano peppers I only had a spicy mango balsamic to use, I thought it would make it a little spicier. Otherwise it was really good.
Easy and tasty! Love it being a cool salad, refreshing, good flavors. Never cooked quinoa this way but will do so going forward. Super easy! Next time planning to add an additional mango for greater presence ( I love mangoes!). Might even try adding a jalapeño to get the spicy sweet sensation. Definitely a keeper recipe for our household. Quinoa too often tastes like a bunch of stuff trying to make it something else. This dish showcases every element beautifully and they all compliment each other.
Took this as a carry in dish to a sports cook out. Loved by many and have been asked for recipe several times now. Have since tweeked it and added black bean or edamame. Great salad and can eat leftovers many ways. Winner!!
Too salty! I’d def make again but start with 1/2 tsp salt. Otherwise, great light summer dish.
I’ve made this twice now as a side dish to go with lunches for the week and it’s amazing. It’ll definitely be in heavy rotation around our house.