Quinoa Mango Salad

Quinoa Mango Salad

www.DrFuhrman.com

Serves: 4

Ingredients:

  • 1 cup dry quinoa
  • 1 cucumber, chopped
  • 1 ripe mango, peeled and diced or 2 fresh peaches, pitted and chopped
  • 2 pints cherry or grape tomatoes, halved
  • ¼ cup fresh basil leaves, finely chopped
  • 4 tablespoons balsamic vinegar
  • 1-1/2 cups cooked or 1 (15 ounce) can low-sodium or no-salt-added chickpeas, drained
  • 12 cups mixed baby greens

Directions:

  1. Place quinoa in a fine-mesh sieve and rinse under cold water for a few seconds.
  2. In a saucepan, bring 2 cups water to a boil, add quinoa, turn down the heat to low, cover and simmer gently until all the liquid is absorbed, about 15 minutes.
  3. In a large bowl, combine cooked quinoa, cucumber, mango, tomatoes, basil, vinegar and chickpeas.
  4. Serve on a bed of mixed geens.