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

Directions:

1. Prepare Black Quinoa as directed on package.
2. Place quinoa in refrigerator turning occasionally to bring temperature down to room temperature
3. Once cooled, gently fold in tomatoes, cucumber and mango
4. Whisk oil, vinegar, cilantro and salt in a small bowl until combined. Fold slowly into quinoa mixture to complete the salad