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Ingredients
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Base Ingredients
Vegetables
Fruits
Spices & Seasonings
Dressing
Method
Cooking the Quinoa
- 1
Rinse and Cook Quinoa
Rinse the quinoa under cold water to remove its natural bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 2
Sautéing Vegetables
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper, zucchini, and red onion. Sauté for about 5-7 minutes or until the vegetables are tender and slightly caramelized.
Combining Ingredients
- 4
Mix Everything Together
In a large mixing bowl, combine the fluffed quinoa, sautéed vegetables, pomegranate seeds, diced mango, ground cumin, cinnamon, salt, black pepper, and chopped fresh mint. Toss gently to combine all ingredients.
Preparing Dressing
- 5
Make the Dressing
In a small bowl, whisk together lime juice and honey until well combined.
Final Steps
- 6
Dress the Salad
Drizzle the dressing over the quinoa mixture and toss gently to ensure everything is evenly coated. Adjust seasoning with additional salt and pepper if needed.
- 7
Serve
Serve the salad chilled or at room temperature, garnished with additional fresh mint if desired.