Mango-Cucumber Rice Salad
- Level: Easy
- Total: 1 hr
- Prep: 23 min
- Cook: 37 min
- Yield: 6-8 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 288 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 147 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 5 grams
- Protein
- 8 grams
- Sugar
- 6 grams
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- Level: Easy
- Total: 1 hr
- Prep: 23 min
- Cook: 37 min
- Yield: 6-8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 288 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 147 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 5 grams
- Protein
- 8 grams
- Sugar
- 6 grams
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.
