Red Quinoa with Cucumber and Mango
Red quinoa has such a beautiful color. Like other quinoa, it is loaded with nutrients–protein, amino acids, fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. I also think has a slightly richer nuttier flavor and more chewy texture than white quinoa. I like to use it for variety, but either white or red quinoa will work for this recipe. The balance of ingredients in this dish works perfectly. It can be a main dish at lunch or as a side for dinner with grilled chicken or fish. I particularly like it with a simple sea bass filet (leave the skin on and cook for about 2 minutes on each side in a hot pan with olive oil. Lightly salt and serve with the quinoa. Perfection!).
- 2 cups red quinoa
- 3 1/2 cups water or broth
- 6 small cucumbers, cubed
- 4 green onions, chopped
- 2 ripe mangos, cubed
- Fresh parsley, mint, and cilantro, roughly chopped
For the dressing:
- 1/2 cup olive oil
- 1/4 cup pomegranate molasses
- Red pepper flakes, salt, black pepper, and powdered ginger to taste
- Cook the quinoa. You can do it your way, or try this…Rinse the quinoa and drain with a fine strainer. Place the quinoa in a pot with the water (or broth for a tastier flavor) and a pinch of salt. Bring to a boil and lower the heat. Give it a little stir to make sure the quinoa isn’t sticking together, then cover and cook until all the water is absorbed and the quinoa becomes translucent so that you can see the little germ spirals, about 12 to 15 minutes. Turn the heat off immediately and let the quinoa sit for 5 minutes with the lid on. Open and give it a little fluff with a fork. If there is a little water left, drain it, or if the quinoa still is a bit crunchy, add more water and cook a few more minutes. Allow the quinoa to cool.
- Add the rest of the ingredients and mix.
- Prepare the dressing by mixing all the ingredients and pour over the quinoa. Mix and refrigerate until ready to serve.