If you're not familiar with quinoa ("keen-wah"), it's time to give it a try. Not only is it a good source of protein, fiber, and iron, but it has a great nutty taste and toothsome texture.
quinoa (rinsed and drained)
1 ½ cups
2 ½ cups
cooked chicken meat (cut into 1/2-inch cubes)
diced Earthbound Farm Organic Dried Mangos
thinly sliced green onions (scallions) (white and 3 inches of green tops)
chopped salted macadamia nuts
Toasted sesame oil
tamari or soy sauce
mirin (Japanese rice wine) (or honey)
fresh lime juice
peeled and finely grated fresh ginger
chopped fresh mint
Salt and freshly ground black pepper
Place the quinoa and water in a medium-size saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the quinoa has absorbed all the water, 10 to 15 minutes.
Transfer the quinoa to a large bowl. Add the chicken, mango, scallions, and macadamias, and toss to combine.
In a small bowl, blend the sesame oil, tamari, mirin, lime juice, and ginger. Add to the mixture in the bowl and toss to coat. Stir in the mint, and season to taste with salt and pepper.
Serve at room temperature. If you're not planning to serve the salad immediately, cover and refrigerate for up to 1 day.
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