Mango Tango Quinoa Salad

This Mango Tango Quinoa Salad is not only a feast for your taste buds but also a nutritious and colorful addition to your summer menu. Share the joy of vibrant flavors with your readers and let them savor the taste of summer in every bite!

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 ripe mango, diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup slivered almonds, toasted
• Juice of 1 lime
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa:
   • In a medium saucepan, combine quinoa and water.
   • Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed.
   • Remove from heat, fluff with a fork, and let it cool.
2. Prepare the Dressing:
   • In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
3. Assemble the Salad:
   • In a large bowl, combine the cooked quinoa, diced mango, cherry tomatoes, cucumber, red onion, and cilantro.
4. Drizzle with Dressing:
   • Pour the dressing over the salad and gently toss to coat everything evenly.
5. Top it Off:
   • Sprinkle crumbled feta cheese and toasted slivered almonds over the salad.
6. Chill and Serve:
   • Refrigerate the salad for at least 30 minutes to let the flavors meld.
   • Serve chilled, garnished with additional cilantro if desired.