1Mango, peeled, pitted, and cut in half(Fully ripe is best, NOT OVERLY RIPE).
1¾cupsWater or broth(2 cups is fine, I prefer the texture when I use less)
⅓cup Chopped onion(about one small onion)
½cup Cooked corn(from one corn hub)
½cup Chopped carrots(from 2 medium-sized carrots)
⅓cup Chopped English cucumber
½ cup Grape tomatoes, halved
A handful of fresh dill ( cilantro is fine, too)
FOR THE VINAIGRETTE DRESSING
Combine all the ingredients for the dressing in a bottle or mason jar with lid, and shake vigorously until well combined. Set aside.
FOR THE QUINOA BOWL
Spray a heavy bottom grilling pan with cooking spray and place over high heat. Place the mango (flat side down) onto the pan and cook for 5 minutes or until the mango is slightly caramelized. Remove from heat, and allow to cool before chopping. Set aside.
Pour the quinoa into a mesh strainer and rinse under running water (if using bulk) for a few seconds.
In a medium saucepan, add quinoa, water or broth, and salt. Bring to a boil uncovered on high heat. Reduce heat to the lowest setting, cover and simmer for 12-15 minutes. Remove from heat, pour in olive oil and fluff with a fork.
Toss the corn, carrots, cucumber, tomatoes, dill, and quinoa in a medium sized bowl and set aside. Pour the dressing over the quinoa salad or serve immediately.
It’s best not to mix the dressing with the quinoa bowl until you are ready to serve.
Store any leftovers in the refrigerator for up to 3 days
Store any leftover quinoa in the freezer for up to a week.
Here is a list of other ingredients that can be used for the tri-color quinoa bowl: