1 cup quinoa
1 1/2 cups water
14 mint leaves, minced
1 tablespoon capers, minced
2 tablespoons fresh-squeezed orange juice
1/4 cup olive oil
Salt and freshly ground black pepper
1 mango, peeled and diced into 1/4-inch chunks
1/2 cup roasted red peppers
1/2 jalapeño, seeded and minced
1 cup packed greens (spinach, arugula, mixed lettuces), chopped
- Place the quinoa and water in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 10 to 12 minutes.
- While the quinoa cooks, make the vinaigrette: in a large bowl, whisk together the mint, capers, orange juice, and olive oil. Season well with salt and freshly ground pepper.
- When the quinoa is cooked, fluff with a fork and transfer to the bowl with the vinaigrette. Stir well to combine.
- Add the mango, red peppers, jalapeño, and greens. Stir until the vegetables are incorporated into the quinoa. Chill until ready to serve.
Serves 4-6.
