Summer Quinoa Salad de mi Madre
When I travel back to Bolivia to visit my family, I always prepare myself to eat… and eat… and eat. Lunch is traditionally the largest meal in my country, and every day at noon people stop what they are doing for a couple of hours and go home for lunch with the family, followed by siesta. My mother usually feeds anywhere from 8-14 people per day, and they come for a good reason; her food is the best! The last time I went home she prepared a local fish with this dish as the main side and everyone complimented her. I knew I had to share her recipe. It was terrific as a side but would also make an excellent light meal on a hot summer day.
Ingredients: (serves 6-8 portions)
1 cup Andean Pride Organic Black Quinoa
2 diced vine-ripened tomatoes
1 medium diced cucumber (skin removed)
1 ripe mango, cut into ¼ inch pieces
¼ cup chopped cilantro
1/8 cup of apple cider vinegar
4 tbsp. flaxseed oil
Salt to taste
- Prepare Black Quinoa as directed on package.
- Place quinoa in refrigerator turning occasionally to bring temperature down to room temperature
- Once cooled, gently fold in tomatoes, cucumber and mango
- Whisk oil, vinegar, cilantro and salt in a small bowl until combined. Fold slowly into quinoa mixture to complete the salad