Mango Rice Salad

Mango Rice Salad
Mango Rice Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Kosher salt

  • 1 1/2

    cups rice blend

  • 1/4

    cup quinoa, rinsed

  • Finely grated zest and juice of 1 lime

  • 2

    TBSP vegetable oil

  • 1

    tsp sugar

  • Freshly ground pepper

  • 1

    cup chopped mango

  • 1

    red jalapeno, seeded and thinly sliced

  • 2

    scallions, thinly sliced

  • 1/2

    cup chopped fresh parsley

  • 1/3

    cup chopped salted roasted peanuts

Directions

Bring a large saucepan of salted water to a boil over high heat. Add rice and cook, stirring til tender, 25 to 35 minutes. Meanwhile, bring a separate saucepan of salted water to a boil over medium high heat. Add the quinoa and cook til tender, about 12 minutes. Drain the grains and rinse under cold water til cool; shake off the excess water. Whisk the lime juice and zest, oil, sugar, 1 tsp salt, and pepper to taste in a large bowl. Add the rice mixture, mango, jalapeno, scallions, parsley and peanuts and stir to combine. Season with salt.

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