I admit it… I am a pomegranate freak. I just naturally want to include them in everything and I never, ever get tired of them making a flash appearance. This is such a wonderful summer salad. The textures are really wonderful. The crunchiness of the mac nuts and the smoothness of the mangos complimented by the burst and pop of pomegranates makes this a fun festive side dish to bring to any party or barbq. The mint sauce has the right amount of hot and spicy to create the kind of zip that makes this dish memorable. Great served along with lamb.
1 1/2 cups quinoa (rinsed thoroughly as otherwise it tastes bitter) cooked in 2 1/2 cups water
1 really ripe large mango cut in small chunks
3/4 cup chopped macadamia nuts
1 bunch fresh mint
juice of 1 lime
juice of 1 lemon
4 T extra virigin organic olive oil
2 tsp. fruit juice sweetened apricot jam (no sugar added)
tip of a fresh red hot pepper (or more if you like it picante)
salt to taste
1. Cook quinoa.
2. Make up mint sauce and set aside.
3. Mix quinoa, nuts, mango and pomegranates in a bowl.
4. Pour in mint sauce and toss to incorporate the sauce.
Great as a side dish or cold quinoa salad.