This Savory + Slightly Sweet combination is seriously so delicious!

If you’re looking for a dish to prepare several hours ahead of time, this is it! The flavor only becomes better after it sits for an hour or two.

Ingredients:

• 1-1/2 cups uncooked quinoa
• 3 cups water
• 1 large red bell pepper, seeded and diced small
• 4 garden cucumbers, diced small
• 1 medium red onion, diced small
• 2 large mangoes, peeled and diced
• 1/4 cup minced fresh cilantro leaves

Dressing:

• 2 medium lemons, juiced
• 1/4 cup light extra-virgin olive oil
• 1 Tbsp Dijon mustard
• 2 Tbsps raw honey, or pure maple syrup
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• sea salt and ground pepper, to taste, about 1/4 teaspoon each

Instructions:

1. Using a fine-mesh strainer, rinse your uncooked quinoa really well.
2. In a small saucepan add the water and bring to a boil. Once boiling, add in the quinoa, then reduce the heat. Simmer
   around 12-15 minutes until done. Remove from heat and drain. Allow your quinoa to cool while you prepared all of your veggies for the salad.
3. Dice the bell pepper, cucumbers, red onion, and cube the mango. Finely chop the cilantro.
4. Add everything to a large serving bowl. Once the quinoa is no longer hot, add it to the bowl with the veggies.
5. In a small jar, add all your dressing ingredients. Shake to emulsify. Alternatively, whisk everything into a small bowl. Drizzle your dressing over the salad and gently toss to combine.
6. Leftovers stay good in the fridge for up to 3 days.