Mango-Cucumber Rice Salad

  • Level: Easy
  • Total: 1 hr
  • Prep: 23 min
  • Cook: 37 min
  • Yield: 6-8 servings
  • Nutrition Info
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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


  1. 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).
  2. 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.
  3. Drain the grains and rinse under cold water until cool; shake off the excess water.
  4. 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.
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