Now that we don’t cook meat at home, every night is really Meatless Monday. However, during Passover, this is proving to be more difficult, given our additional, week-long dietary restrictions. Luckily, thanks to quinoa, there seem to be so many more options to enjoy! I first saw this Mango Blueberry Quinoa Salad on Pinterest, and with all the colors in the dish – I was intrigued to try. Our blueberries ended up being rotten, so I made a quick switch with strawberries, and the final product was refreshing and filling – definitely a keeper in my recipe file. Thanks, Veggie Belly for a great recipe.
Some tips
- The dressing makes about 4 tbsp, so 2 tbsp is half
- If not using 2nd half of dressing, just use 5 basil leaves
- Quinoa needs to be rinsed first, otherwise it tastes bitter cooked
Mango, Strawberry Quinoa Salad with Lemon Basil Dressing
