Usher in the spring season
Published 9:00 am Tuesday, February 27, 2018
Bryan Cunningham has been a chef for nearly 20 years. He loves learning new skills in the kitchen and experimenting with different ingredients. When he’s not in the kitchen, he is watching shows featuring his favorite chefs or spending
time with his wife and three children. He is proud of living in his native town of Albert Lea and is currently working on building his new catering business, Yankee Catering.
After a long Minnesota winter being filled with my favorite comfort foods, I look forward to spring and thoughts of summer and all the colors and deliciousness that goes with the long-awaited seasons. It’s nice to eat something more colorful and light as we think about what’s to come.
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This salad goes great with grilled foods or a light fish dinner, and can be stored in the refrigerator for up to 4 days before eating. Enjoy!
Quinoa Mango Salad
• 16 ounces red Quinoa • 4 cups water
• 2 1/2 cups diced mangos • 2 tablespoons shallots
• 1 yellow bell pepper • 1 orange or red bell pepper
• 1 tablespoon garlic • 1/4 cup white balsamic vinegar
• 1/4 cup olive oil • 1 teaspoon dijon mustard
• Salt and pepper to taste • Green onion for garnish
Bring 4 cups of water to a boil. Once water is boiling, add the quinoa and cook for 12 to 15 minutes until water is absorbed.
Lay the quinoa out on a sheet tray. Let cool in the refrigerator for about an hour.
Dice the mango into medium-sized cubes and the peppers into small cubes. Place the peppers and mangos in a bowl.
In a separate bowl, combine the minced shallots and garlic. Add the dijon mustard and white balsamic vinegar. Whisk the items together. While whisking, slowly add the olive oil little by little to create a vinaigrette. Season with salt and pepper to your liking.
Once cooled, place the quinoa into a large mixing bowl. Add the mangos and peppers. Then, fold in the vinaigrette to this mixture.
Place the contents into a serving bowl, and garnish with some green onion and serve.