5 tablespoons fresh lime juice (from about 2-3 limes)
½ teaspoon lime zest
1 teaspoon ground cumin
2 teaspoons finely grated peeled fresh ginger
¾ teaspoon salt
Freshly ground black pepper or more to taste
Pinch of cayenne pepper to taste
⅓ cup olive oil, or to taste
1 cup quinoa (pre-rinsed)
1 firm-ripe mango, peeled, pitted, and diced (2 cups)
1 Persian cucumber, diced
½ -1 fresh jalapeño chile, seeded and minced (optional)
3 tablespoon chopped fresh cilantro
3 scallions, chopped
Whisk together lime juice, zest, cumin, ginger, salt, and black/cayenne peppers in a mixing bowl. Add oil in a slow stream, whisking until combined.
If quinoa is not “pre-rinsed”, rinse quinoa in a bowl with plenty of water. Drain in a fine sieve.
Place quinoa in a 4- to 5-quart saucepan, and add plenty of water to cover. Bring to a boil over medium-high heat, and simmer until exterior germ ring is visible, about 7-8 minutes.
Drain in a fine heatproof sieve. Place a ½” of water on the bottom of the saucepan, place the sieve with the quinoa in it over the water in the saucepan. Place a folded dish towel over the top of the sieve and cover tightly with a lid.
Place over medium heat and finish quinoa by steaming – another 7-8 minutes. Quinoa is done when exterior germ ring is visible, and soft yet firm to the bite.
Remove from heat. Fluff with a fork.
Toss quinoa with lime dressing and remaining ingredients in a large bowl. Add more olive oil if necessary (if dry), and season to taste with salt and pepper.
Serve warm or at room temperature.
Keywords: quinoa, gluten-free, warm salad