Sunday afternoons are a great time to prepare meals for the week. You can make a big batch of pasta or salad and eat it for lunch in the days to come. This weekend, why not put together this easy and delicious quinoa salad? It's packed with colorful vegetables and is super flavorful thanks to a simple mint-orange vinaigrette. Feel free to use the recipe as a guide and substitute in your favorite fruits and vegetables. Keep reading for the vegan recipe.
From Katie Sweeney Ingredients 1 cup quinoa Directions Serves 4-6.
Quinoa and Mango Salad
1 1/2 cups water
14 mint leaves, minced
1 tablespoon capers, minced
2 tablespoons fresh-squeezed orange juice
1/4 cup olive oil
Salt and freshly ground black pepper
1 mango, peeled and diced into 1/4-inch chunks
1/2 cup roasted red peppers
1/2 jalapeño, seeded and minced
1 cup packed greens (spinach, arugula, mixed lettuces), chopped
From Katie Sweeney
1 cup quinoa