Eat, Live, Run is one of my favorite blogs. Jenna’s writing, spirit, and recipes are inspiring. Her desserts are especially amazing and I’m always conflicted after reading those posts. Drooling over the beautiful pictures of her often decadent treats, torn between trying a dish that’s sure to satisfy and staying committed to my diet. Luckily, in addition to being a trained chef, Jenna is an avid hiker and yoga instructor, so while tempting my sweet tooth regularly, she also reminds me to stay active. It’s all about balance, right? And that’s why I’m sharing my favorite summer salad with you today, adapted from one of Jenna’s countless winning recipes. After you enjoy this healthy mix of fruit, veggies, and quinoa for lunch, you won’t feel bad reaching or a cookie or two. I recommend these.
Mango Quinoa Salad
Adapted from Eat, Live, Run’s Black Bean, Quinoa, and Citrus Salad
1 small red onion, chopped
2 mangoes, diced (see how to cut a mango here)
1 large red bell pepper, diced
1 large green bell pepper, diced
3 ears fresh corn, kernels removed
1 cup uncooked quinoa
1 large avocado, diced
1 cup cherry tomatoes
1/4 cup fresh lime juice
2 tsp cumin
3 T extra virgin olive oil
1/4 tsp sea salt
Ground black pepper to taste
Bring quinoa to a boil in 2 1/2 cups water with a pinch of salt. Simmer on low for 15 minutes until the water is absorbed. The quinoa should appear translucent and be fluffy (like rice). Remove from the heat and cool completely.
Toss the red onion, mangoes, bell peppers, corn, avocado and tomatoes together in a large bowl until combined.
In a separate bowl, whisk the dressing ingredients together.
Add quinoa to the salad, then coat with dressing. Mix well and refrigerate until ready to serve.
Best of all, this salad keeps well for up to five days covered in the fridge. That’s a good thing because you’re sure to want more.
So tasty. So easy. So awesome. Thanks Jenna!
If you haven’t tried this one yet, what’s your favorite summer salad recipe?