Mango Rice Salad
By gina62_cooks
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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
Details
Servings 6
Preparation
Step 1
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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