Mango-Cucumber Rice Salad

Total Time:
1 hr
Prep:
23 min
Cook:
37 min

Yield:
6-8 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • Kosher salt
  • 1 1/2 cups rice blend
  • 1/4 cup quinoa, rinsed
  • Finely grated zest and juice of 1 lime
  • 2 tablespoons peanut or vegetable oil
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 1 cup chopped mango
  • 1 cucumber, peeled, seeded and diced
  • 1 red jalapeno, seeded and thinly sliced
  • 2 scallions, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup chopped salted roasted peanuts
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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    This recipe is featured in:

    Healthy Side Dish Recipes