Tropical Mango Quinoa Bowl

 Recipe contributed by Gogo Quinoa

Serves 8

INGREDIENTS:

• 1½ c uncooked tricolor quinoa
• 1 c chopped grape tomatoes, sliced in half
• 1 c loosely packed fresh mint leaves, chopped
• 1 c loosely packed fresh basil leaves, chopped
• 1 can mango chunks, strained (reserve juice)
• ½ onion, chopped

Dressing

• ½ c 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 Andean pink salt
• 1 garlic clove, minced
• 1 tsp fresh ginger, minced

DIRECTIONS:

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.