Mango Tango Quinoa Salad

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Embark on a flavor-packed journey with our Mango Tango Quinoa Salad a tropical sensation that dances on your taste buds. This vibrant creation harmonizes the wholesome goodness of quinoa with the luscious sweetness of ripe mango, crisp cucumber, and the fiery kick of red bell pepper. Tying it all together is the aromatic blend of minced red onion and fresh cilantro, adding layers of texture and complexity. To elevate this symphony, roasted almonds provide a delightful crunch, enhancing the sensory experience.

The star of the show is our Citrus-Honey Dressing, a refreshing medley of olive oil, fresh orange juice, lime juice, and a touch of honey. This dressing unites the diverse elements into a cohesive and mouthwatering ensemble. As you take each forkful, you’ll be transported to a tropical paradise a celebration of vibrant colors and bold flavors.

Perfect for a light lunch or a side dish at your next gathering, the Mango Tango Quinoa Salad is a testament to the art of combining fresh, nutritious ingredients with a burst of tropical flair. Immerse yourself in the essence of summer with every bite.

“Give careful consideration to your pasta selection. Opt for shapes like elbows, shells, or orecchiette, as they seamlessly blend with other ingredients. Ruffled options such as campanelle, cascatelli, and the delightful radiatorre provide texture, trapping sauces and dressings for an enjoyable dining experience. Remember to generously salt the pasta water for enhanced flavor, particularly crucial for cold dishes. When cooking the pasta, go slightly beyond al dente, ensuring it retains a firm texture once cooled. Overcooked pasta can turn tough in the fridge, so strike the right balance for a perfect pasta salad every time. the joy of savoring delicious moments. Let’s embark on a pasta salad adventure together!”

“Dress while the pasta is warm. Avoid the temptation to cool your freshly cooked pasta with cold water. Instead, give it a brief rinse and promptly dress it after draining while it retains warmth. This enables the pasta to absorb the sauce, achieving a luscious silkiness enhanced by the oil. Take a cue from Ina Garten, who employs a similar technique for grain salads.” But the dressing isn’t over! Save some dressing for serving, ensuring a final toss for the pasta salad when it emerges from the fridge. This extra step guarantees a burst of fresh flavor in every bite.”

“Prioritize oil over vinegar. While a sharply acidic vinaigrette suits leafy greens, exercise restraint with acidic components, particularly vinegar, in pasta salads. Over time, the vinegar can develop an undesirable metallic aftertaste. Elevate the dish by increasing the amount of high-quality oil and incorporating flavor enhancers like whole grain mustard, anchovies, or pesto for a tasteful and balanced result.”

Ingredients

1 cup quinoa, cooked and cooled
1 ripe mango, diced
1 cup cucumber, diced
1/2 cup red bell pepper, finely chopped
1/4 cup red onion, minced
1/4 cup fresh cilantro, chopped
1/4 cup roasted almonds, chopped

For the Citrus-Honey Dressing

2 tablespoons olive oil
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
Salt and black pepper to taste

Instructions

Cook Quinoa: Cook quinoa according to package instructions. Allow it to cool.
Assemble Salad: In a large bowl, combine the cooled quinoa, diced mango, cucumber, red bell pepper, red onion, fresh cilantro, and chopped roasted almonds.
Prepare Dressing: In a small bowl, whisk together olive oil, fresh orange juice, fresh lime juice, honey, salt, and pepper to create the citrus-honey dressing.
Dress the Salad: Pour the citrus-honey dressing over the salad and toss gently until all ingredients are well coated.
Chill and Serve: Cover the bowl and refrigerate the quinoa salad for at least 30 minutes to enhance the flavors. Serve chilled, relishing in the tropical medley of flavors and the crunch of roasted almonds. Enjoy the Mango Tango Quinoa Salad—a refreshing and nutrient-packed delight for any occasion.