Ingredients
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1 cup red quinoa
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1 mango
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1 ½ inch piece fresh ginger
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1 tbsp honey
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3 tbsp lemon juice
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4 tbsp sesame oil
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½ red onion
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2 cups snap peas
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2 ½ cups broccoli florets
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2 tbsp low-sodium soy sauce
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1 cup fresh cilantro leaves
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¼ cup fresh mint leaves
Steps
1
Cook the quinoa according to package directions.
2
While quinoa cooks, peel the mango and cut the flesh from the pit. Slice the flesh into thin strips and place in a bowl. Grate the ginger into the bowl, add the honey, lemon juice, and 2 tbsp sesame oil. Whisk with a fork until dressing emulsifies. Add salt and pepper to taste.
3
Thickly slice the red onion. Heat the remaining oil in a wok or skillet and sauté the red onion for about 3 min. or until slightly caramelized. Add the snap peas and broccoli florets and stir-fry on high heat for about 4 min., or until fully-cooked and slightly browned. Add soy sauce and cook for 1 more min.
4
Toss the stir-fried vegetables with the mango dressing and add the quinoa. Chop the cilantro and add to the mixture. Garnish with mint leaves and serve warm or cold.
Tips
For a complete meal, serve with rotisserie chicken.
