Mexican Mango Quinoa Salad
This salad places a southwest spin on one of our favorite whole grains – quinoa. Quinoa is a versatile whole grain that can be used in many different dishes
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Serving bowl
- Spoon
Ingredients
- 1 cup cooked tri-color quinoa
- 1 large ripe mango (peeled and diced)
- 1 medium red bell pepper (diced)
- 1/4 red onion (thinly sliced)
- 1/4 cup cilantro (chopped)
- 3 cups arugula (coarsely chopped)
- 1/4 cup pepitas
- 1/4 cup fresh lime juice
- 1 tablespoon honey
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon chili powder
- Pinch of cayenne pepper
- kosher salt
- pepper
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