Mango-Cucumber Rice Salad

Preparation

Bring a large saucepan of salted water to a boil over high heat.  Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend).  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.  Drain the grains and rinse under cold water until cool; shake off excess water.  Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon 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.

Produce Used In This Recipe

Lime

Cilantro

Cucumber

Mango



Courtesy of:
Food Network

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