Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, jamun infused quinoa and mango salad. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
A healthy yet delectable blend of quinoa, jamun, tangy tomatoes, spring onions and cucumbers. The old favorite made with khoya, flour and dipped in sugar syrup infused with saffron. Thai Salad with quinoa, mango, whole lot of veggies & a peanut ginger dressing.
Jamun infused Quinoa and Mango Salad is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Jamun infused Quinoa and Mango Salad is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have jamun infused quinoa and mango salad using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Jamun infused Quinoa and Mango Salad:
- Get 1 mango ripe peeled and diced
- Make ready 1/4 cup quinoa uncooked
- Make ready 1/2 cucumber
- Take 1 lemon juice
- Get 1/2 tbsp coconut oil
- Get 1 tsp ginger grated
- Prepare Pinch salt of
- Take 1/2 tbsp juice from jamun compote
- Prepare Parsley for garnish
A healthy satisfying lunch or dinner side dish! For this quinoa and mango avocado salad recipe, you'll need Today's recipe is the best and easiest way to make a delicious and healthy salad. If you like, you can accompany this salad with any meat or fish. Meanwhile, peel and cut the mango into cubes (remove the pit in the center by first cutting.
Steps to make Jamun infused Quinoa and Mango Salad:
- Boil 1/4 cup of quinoa in 3/4 cup water. When water is absorbed, it should be done. Allow to cool.
- Peel and dice mango and dice cucumber and chill until ready.
- To make salad dressing, combine lemon juice, coconut oil, ginger, salt and juice from jamun compote. Mix well.
- Add salad dressing into quinoa and mix well.
- Add in chilled mango and cucumber and combine to coat.
- Garnish with parsley.
Add the quinoa, cover, and turn off the heat. Allow the quinoa to steam until the water has been absorbed completely and the quinoa grains pop open While pouring in a slow, steady stream, whisk in the olive oil until fully incorporated and lightly emulsified. It was my first experience with quinoa, and I enjoyed it very much. From the cookbook Veganomicon, this is a tasty, healthy salad. Author Moskowitz says that with every bite of this dish, new flavors emerge: "Mango, scallions, cilantro, red peppers, you never know what you're gonna get.
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