Quinoa mango cucumber salad

Mix together:

• 1/2 c extra-virgin olive oil
• 1/3 c rice vinegar 1 T sesame oil
• 2 T minced ginger 
• ground black pepper 

Lightly coat:

• 2 1/2 cooked grains
• 1 T olive oil

Mix vinaigrette and grains with:

• 1 1/4 c diced mango
• 1 1/4 c diced peeled cucumber 
• 1/2 c thinly sliced scallions 
• 1/4 c chopped fresh cilantro leaves and stems 

Make ahead tips

The salad can be refrigerated for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.
Serves 8

nutrition information (per serving):
Calories (kcal): 320; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 4; Monounsaturated Fat (g): 10; Carbohydrates (g): 45; Polyunsaturated Fat (g): 2; Sodium (mg): 290; Cholesterol (mg): 0; Fiber (g): 1;

from Fine Cooking

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