Recipe courtesy of Food Network Kitchen
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Mango-Cucumber Rice Salad
Total:
1 hr
Active:
23 min
Yield:
6-8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr
Active:
23 min
Yield:
6-8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend).

Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes.

Drain the grains and rinse under cold water until cool; shake off the excess water.

Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.

Photograph by Con Poulos

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