UPDATE: Recipe available here

Wow. This salad is amazing. And perfect as a fresh, summer salad.

Not only does it take so little time to prepare, it doesn’t require much skill outside of boil, chop, mix, and eat! And it tastes great, too!

I’ve been eying this recipe in Veganomicon for some time now, and since we had a huge case of mangoes, what better way to use them than in a salad?

I love how this doesn’t require much measuring. I eyeballed the amount of cilantro and scallions (which added a very nice bite to the otherwise sweet salad) and I doubt I put in the right amount of quinoa, but nevertheless, the salad came out so well that it quickly disappeared.

I used two mangoes instead of one since I had these smallish mangoes and I was pretty sure only one wouldn’t do. I also didn’t have any red wine vinegar nor any grapeseed oil, so I substituted with apple cider vinegar and olive oil. Personally, I don’t think it made that much of a difference considering the main flavors were definitely the mangoes and the other vegetables.

Also, who knew how easy it is to cook quinoa? It took only 20-ish minutes, though most of the time was spent waiting for it to finish simmering. I was so surprised at how easy it is.

My favorite part, though, was cutting up the mangoes. Have you ever made mango hedgehogs?

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