Tuesday, March 18, 2014

Quinoa Mango Cabbage Salad



Hello my fellow foodies. I have exciting news... Mango's are in season! I was so pleased when my local grocer had organic mango's for $.99 a piece. Just like Kenny Chesney said: "Mango's and Marley, you know, fit me like a glove." Their sweet and tart flavor sends my taste buds into heaven.

Being on my healthy lifestyle quest, I wanted to combine my other favorite healthy food and make a salad. Folks, this is a seriously good salad. I am shocked because I just made it up. I was so glad that I wrote down what I did, because this will now be my new go to meal for lunch. I keep cooked quinoa in my fridge at all times, so this salad took me 10 minutes to make. So easy and trust me on the flavors. I knocked it out of the park. Enjoy!


Quinoa Mango Cabbage Salad

recipe by: Christi Silbaugh
serves 4

3 cups of shredded cabbage and carrot (coleslaw blend)
1 mango, peeled and diced
2 cucumbers, peeled and diced
1 red pepper, seeds removed, and diced
2 cups cooked quinoa
1/4 cup bragg's amino acids -or- gluten-free soy sauce
Balsamic Vinegar to taste

Add cabbage, mango, cucumber, and red pepper to a bowl and toss. 
Add your cooked quinoa and bragg's or soy sauce to a skillet and fry, stirring occasionally for 5 minutes.
Add salad to serving dishes. Drizzle with balsamic. 
Top with cooked quinoa and serve. 

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