Tangy Tango Salad
From jo_jo_ba 16 years ago
- 20 minutes to make
- Serves 6
This is a great BBQ or picnic side, or a vegetarian entree dish! Quinoa is a great and versatile gluten free grain to use, full of protein and fibre.
Ingredients
- 2 tbsp extra virgin olive oil shopping list
- 1 tsp toasted sesame oil shopping list
- 1 tsp Dijon mustard shopping list
- 3 tbsp lime juice shopping list
- 1 tsp lime zest shopping list
- 2 tbsp soy sauce shopping list
- 2 tbsp honey shopping list
- 1 jalapeno pepper, seeded and minced shopping list
- 1/4 tsp Tabasco (optional) shopping list
- 2 cups cooked brown rice shopping list
- 1 1/2 cups cooked quinoa shopping list
- 1 mango, thinly sliced shopping list
- 1 english cucumber, chopped shopping list
- 1 medium red onion, thinly sliced shopping list
- 1 red bell pepper, seeded and diced shopping list
How to make it
- Combine oils, mustard, lime juice, lime zest, soy sauce, honey, jalapeno and Tabasco in a food processor or blender, puree completely.
- In a serving bowl, combine rice, quinoa, mango, cucumber, onion and pepper. Toss well.
- Drizzle dressing over the salad, fold in well.
- Chill before serving.
People Who Like This Dish 1
- elgab89 Toronto, CA
- jo_jo_ba Oshawa, CA
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elgab89
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" It was excellent "