Name: Red & White Quinoa with Mango & Soy-Peanut Sauce
Yield: Serves 4–6
Ingredients: ½ cup (4 oz/125 g) white quinoa, well rinsed; ½ cup (4 oz/125 g) red quinoa, well rinsed; 2 tablespoons roasted sesame seeds; 3 tablespoons soy sauce; Kosher salt; 5 scallions, white and pale green parts only, minced; 3 tablespoons white vinegar; ¼ cup (1½ oz/45 g) pomegranate seeds; 1 tablespoon creamy peanut butter; 1–2 tablespoons firmly packed dark brown sugar (depending on how sweet you like it); 1 mango; 3 tablespoons extra-virgin olive oil; ¼ cup (1 oz/30 g) salted, roasted sunflower seeds

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The New Kosher

By Kim Kushner

Published 2015

About

I like to combine red and white (aka golden) quinoa because of their different textures. The white quinoa is soft and glossy, and the red is crunchier and grainy. With the sweetness from the mango, the crunch from the sunflower seeds, and the burst of flavor from the soy-peanut sauce, this dish is off-the-charts delicious and takes just minutes to throw together.