Chef Ronaldo’s savory (and diabetes-friendly) quinoa, mango and jicama salad
{{#rendered}} {{/rendered}}Quinoa
1 cup quinoa
1 1/2 cups water
1/4 teaspoon avocado oil
1/4 teaspoon kosher salt
Salad
1 cup peeled and cubed jicama (1/4-inch cubes)
1/4 cup thinly sliced red onion
3 ounces mango, peeled and cubed
3 radishes, cut into thin rounds
1 tablespoon finely chopped cilantro
1/4 teaspoon cracked black pepper
1 tablespoon lime juice
1/4 teaspoon chili powder
1/4 teaspoon avocado oil
1. Rinse quinoa with cold water in a colander. Add quinoa, water, oil, and salt to a rice cooker, and cook for about 20 minutes. Once the quinoa is done, fluff it with a fork and spread it onto a baking sheet to cool. Set aside.
2. Once quinoa has cooled, transfer it to a large bowl. Add jicama, onion, mango, radishes, cilantro, and pepper. Toss gently to incorporate. Set aside.
3. In a small bowl, add lime juice, chili powder, and avocado oil, and whisk together for about 30 seconds to create a light, flavorful dressing. Add dressing to the bowl with all the ingredients and mix together gently so the dressing is fully incorporated with the salad ingredients.
{{#rendered}} {{/rendered}}Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 6
Serving size: 1/2 cup