Mango Quinoa Salad Recipe

Quinoa and barley pair with mango, mint and oregano for a slightly sweet, yet refreshing, summer grain salad. This dish is great on its own but also makes a terrific side at any barbeque.

Ingredients

• 2 ½ cups (625 ml)

  water

• ⅔ cup (150 grams)

  barley

• ⅔ cup (150 grams)

  quinoa

• 3 tablespoons

  extra virgin olive oil

• Salt

• Pepper

• 1

  mango, peeled, pitted and cut into small chunks

• 1/2

  cucumber, quartered lengthwise, cut into small chunks

• 3 stalks

  celery, halved lengthwise, chopped into small pieces

• ¼ cup (38 grams)

  chopped red onion

• ¼ cup (5 grams)

  chopped fresh mint leaves

• 2 tablespoons (3 grams)

  chopped fresh oregano

• 2 tablespoons

  red or white wine vinegar (optional)

Directions

In a medium saucepan, bring 1 ½ cups water to a boil. Add barley, reduce heat to low, cover and simmer for 40 minutes or until barley is tender and all liquid is absorbed. Remove from heat and allow to cool to room temperature.

In the meantime, bring 1 cup water to a boil and add quinoa. Reduce heat to low, cover and simmer for 15 minutes or until all liquid has been absorbed. Remove from heat and allow to cool to room temperature.

In a large bowl toss quinoa and barley with olive oil, salt and pepper. Add mango, cucumber, celery, onion, mint and oregano, gently tossing to combine ingredients.

Add vinegar and extra salt and pepper for flavor, if desired.