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.
In a saucepan, bring
Meanwhile, peel and pit the mango and cut the flesh into small pieces, about the size of blueberries. In a small bowl, whisk together the oil, soy sauce, peanut butter, brown sugar, and vinegar until well blended.
In a bowl, combine the quinoa, mango, scallions, and sunflower seeds. Pour the dressing over the top and toss well. Garnish with the sesame seeds and pomegranate seeds. The quinoa will keep in an airtight container in the fridge for up to 3 days.
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