Quinoa Mango Jicama Salad
Per ServingQuinoa Mango Jicama Salad |
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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.