NATURAL TRICOLOR QUINOA

Tri-Color Quinoa Bowl

Ingredients:

1 cup tri-color quinoa; 1 mango, peeled, pitted, and cut into half; 1 ¾ cups water; 1/3 cup chopped onion; ½ cup cooked corn; ½ cup chopped carrots; 1/3 cup chopped cucumber; ½ cup grape tomatoes, halved; a handful of fresh dill

Vinaigrette Dressing:

4 tbsp extra virgin olive oil; 1 tbsp apple cider; 1 1 /2 tsp balsamic vinegar; 1 tsp Dijon mustard; 1 tsp garlic powder; ½ tsp salt; ¼ tsp ground pepper; 1 tsp freshly squeezed lemon juice; ½ tsp honey

Instructions:

Salad Dressing

• Combine all the ingredients for the dressing in a mason jar or bottle with a lid. Shake vigorously with the lid on until they are well combined. Set aside.

Quinoa Bowl

• Cook the quinoa and fluff with a fork. Set aside the quinoa.

• Spray a heavy bottom grilling pan with cooking spray and place it on high heat.

• Place the mango, flat side down onto a pan, and cook for 5 minutes or until the mango has slightly caramelized. Remove from heat and let it cool before chopping. Set aside.

• Toss the corn, carrots, tomatoes, cucumber, dill, and quinoa in a medium-sized bowl. Pour the dressing over the quinoa salad and serve immediately.