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Quinoa with Cashews, Mango and Mint

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Ingredients
  

  • 1 cup quinoa rinsed and drained
  • 2 cups water
  • 1 tablespoon coconut oil
  • 2 tablespoons fresh lime juice
  • 2 teaspoons mild sweet curry powder, like S&B
  • sea salt to taste
  • 1/2 cup chopped celery 2 stalks
  • 2 cups fresh mango chopped (1 good-sized mango)
  • 1/4 cup mint leaves chopped
  • 1/2 cup cilantro chopped
  • 4 cups assorted greens — arugula spinach, lettuce
  • 1/3 cup cashews toasted and chopped

Instructions
 

  • Bring water to boil in a large pot. Pour in quinoa. Give a stir, then cover, reduce heat to low and let quinoa simmer for 20 minutes. When it’s done, it should have soaked up all the liquid and the grains will reveal their endosperm tails. Remove from heat, keep the lid on and let it rest for another 10 minutes to let it dry out fully. Then fluff.
  • Pour quinoa into a large bowl. Mix in coconut oil, lime juice, curry powder and sea salt. May be prepared up to this point and kept covered and refrigerated for up to 2 days.
  • To assemble, gently fold chopped celery, mango, mint and cashews into the quinoa. Taste again for sea salt.
  • Serve on top of the greens and garnish with the chopped cashews.