Tropical Mango Quinoa Bowl

8 Servings

INGREDIENTS

• 1½ cup uncooked GoGo Quinoa tricolor quinoa
• 1 cup chopped grape tomatoes, sliced in half
• 1-2 tbsp loosely packed fresh mint leaves, chopped
• 1 cup loosely packed fresh basil leaves, chopped
• 1 can mango chunks, strained (reserve juice), or fresh mango
• ½ onion, chopped

Dressing

• ½ cup oil (olive or avocado)
• 2 Tbsp juice from mango chunks can
• 1 Tbsp lemon juice
• 1 Tbsp tamari
• 1 tsp maple syrup
• 2 tsp moringa leaf powder
• 1½ tsp ground ginger
• 1 tsp freshly ground black pepper
• 1 tsp ground coriander seed
• 1 tsp GoGo Quinoa Andean pink salt
• 1 garlic clove, minced
• 1 tsp fresh ginger, minced

INSTRUCTIONS

1. In a large saucepan, rinse quinoa well under cold water then add 3 cups of water.
2. Bring to a boil over medium heat, reduce heat & simmer, covered, for 10 to 15 minutes until quinoa is fluffy and the water is absorbed.
3. In a high-speed blender, combine the ingredients for the dressing and purée until smooth.
4. Once the quinoa is cooled, toss all salad ingredients together and add dressing just before serving.