MANGO-CUCUMBER RICE SALAD

This is another recipe I found while I was looking for something interesting to eat that would fit the vegan requirements.  That of course doesn’t mean it’s not tasty whether you are a vegan or not, so don’t let that scare you off.  The quinoa adds a nice zing to the rice and the lime and cilantro flavors blend well with the mango and cucumber.  It made a large serving, so the first night we enjoyed it like the recipe was written, and the second night I added avocado into the leftovers and it was even better! 

Kosher salt

1-1/2 c. rice (your favorite kind)
1/4 c. quinoa, rinsed
Finely grated zest and juice of 1 lime
2 TB peanut or Canola oil
1 t. sugar
Freshly ground black pepper
1 c. chopped mango
1 hothouse cucumber, peeled and diced
1 jalapeno, seeded and thinly sliced
2 green onions, thinly sliced
½ c. fresh cilantro, chopped
1/3 c. salted roasted peanuts, chopped
Avocado, diced*

Cook your favorite rice in salted water until tender.  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 (or follow the directions the quinoa you buy recommends).  Drain the grains and rinse under cold water until cool; shake off the excess water.

Whisk the lime juice and zest, peanut oil, sugar, 1 t. 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.

*If you choose to add avocado take out the amount of the salad you wish to serve that meal and lightly salt the avocado and stir it into that portion.  The remainder will store well in the refrigerator and you can add avocado when you eat it again.  If you are serving it for guests and aren’t sure how much will be eaten you might just have a separate bowl of diced avocado with a little lime juice squeezed over it that they can add it to their own serving.