Quinoa Mango Jicama Salad
Per ServingQuinoa Mango Jicama Salad |
||
|---|---|---|
| Makes: 6 servings | ||
| Serving Size: 1/2 cup | ||
| Calories | 130 | |
| Fat | 0 | g |
| Saturated Fat | 0 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 24 | g |
| Fiber | 4 | g |
| Sugars | 3 | g |
| Cholesterol | 0 | mg |
| Sodium | 90 | mg |
| Potassium | 250 | mg |
| Protein | 4 | g |
| Phosphorus | 140 | mg |
| Choices: Carbohydrate 0.5, Fruit 1, Fat 0.5 | ||
- Makes: 6 servings
- Serving Size: 1/2 cup
- Preparation Time: 15 minutes
- Cooking Time: 5 minutes
Ingredients
| Quinoa | ||
| 1/2 | cup | quinoa |
| 1 1/2 | cups | water |
| 1/4 | tsp. | avocado oil |
| 1/4 | tsp. | kosher salt |
| Salad | ||
| 1 | cup | jicama, peeled and cut into 1/4-inch cubes |
| 1/4 | cup | thinly sliced red onion |
| 3 | oz. | mango, peeled and cubed |
| 3 | radishes, cut into thin rounds | |
| 1 | Tbsp. | finely chopped cilantro |
| 1/4 | tsp. | cracked black pepper |
| 1 | tbsp | lime juice |
| 1/4 | tsp | chili powder |
| 1/4 | avocado oil |
Directions
- Rinse quinoa with cold water in a colander. Add quinoa, water, oil, and salt to a rice cooker and start it. Once the quinoa is done, fluff it with a fork and spread it on a baking sheet to cool. Set aside.
- Once quinoa has cooled transfer it to a large bowl. Add jicama, onion, mango, radishes, cilantro, and cracked black pepper. Toss gently to incorporate. Set aside.
- In a small bowl, add lime juice, chili powder, and avocado oil, and whisk together for about 30 seconds to create a light flavorful dressing. Add dressing to the bowl with all the ingredients and mix together gently so the dressing is fully incorporated with the salad ingredients.
