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Mango Quinoa Salad
Ingredients:
1 can (15 ounce) Del Monte® Diced Mangos in Light Syrup
1 cup uncooked quinoa
1 cup diced red bell pepper
¾ cup pistachios or slivered almonds
¾ cup diced red onion
¾ cup chopped fresh cilantro
¼ cup fresh lemon juice
2 Tbsps. vegetable oil
1 Tbsp. grated lemon zest
salt, optional
1 can (15 ounce) Del Monte® Diced Mangos in Light Syrup
1 cup uncooked quinoa
1 cup diced red bell pepper
¾ cup pistachios or slivered almonds
¾ cup diced red onion
¾ cup chopped fresh cilantro
¼ cup fresh lemon juice
2 Tbsps. vegetable oil
1 Tbsp. grated lemon zest
salt, optional
Procedure:
Drain mangos, reserving syrup. Combine mango syrup and enough water to make 1 1/2 cups liquid in a medium saucepan; add quinoa and bring to a boil. Cover; reduce heat to low and simmer until tender and most of liquid is absorbed, about 12 to 15 minutes. Let stand 5 minutes, then fluff with a fork. Meanwhile, combine mango and remaining ingredients in a large bowl. Stir in the quinoa. Serve immediately or refrigerate up to 8 hours. Fluff salad with a fork before serving.
Drain mangos, reserving syrup. Combine mango syrup and enough water to make 1 1/2 cups liquid in a medium saucepan; add quinoa and bring to a boil. Cover; reduce heat to low and simmer until tender and most of liquid is absorbed, about 12 to 15 minutes. Let stand 5 minutes, then fluff with a fork. Meanwhile, combine mango and remaining ingredients in a large bowl. Stir in the quinoa. Serve immediately or refrigerate up to 8 hours. Fluff salad with a fork before serving.
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