This is a nutritious salad to add to a healthy barbecue or as a light dinner plate! Great for any leftover quinoa.
If you don’t have mangos around, substitute with pineapple, or even apples.
Serves 4 as an appetizer / 2 as an entree.
2 cups of cooked quinoa. Rinsed and room temperature.
1 large ripe mango. Make sure it’s still firm.
1 small red onion.
1 small bunch of italian parsley
1/4 cup of sliced kalamata olives (or any black olive)
1/2 cup of goat’s feta cheese
Olive oil, salt & pepper.
-Take your quinoa and add it to a salad bowl. Make sure its well drained and already room temperature. If you’re using leftover quinoa, cold is fine.
-Cut the mango in chunks, the size you most like. For this salad, the smaller the cuts, the better.
-Take your red onion and cut it in a very fine julienne. (If you have no idea what I’m talking about, check this video: http://stellaculinary.com/podcasts/video/how-julienne-onion)
-Chop the italian parsley. You don’t want it too fine, so don’t worry too much.
-Add the mango, red onions, kalamata olives and parsley to your quinoa.
-If you have the patience and the zester, I would add the lime zest to the salad, and then the juice.
-If you’re making the salad ahead of time, this is the time you want to put your salad in the fridge.
-Right before serving, break the cheese with your hands on top of the salad. Add enough extra virgin olive oil, some salt & pepper and mix everything. I will recommend you use your best sea salt for this salad. I love to use lavender pink salt for this recipe.