Chilled Jicama, Mango and Quinoa Salad with Minty Lime Dressing

I’ve started doing meal prep on the weekends so that I have enough food to pack for lunches throughout the week to bring with me to work. So far it’s worked out great, I get it all done on the weekend and then have more free time in the evenings throughout the week!

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It’s also been nice to try some new dishes that keep well for a week, don’t have a strong odor, and are relatively quiet to eat so I don’t disturb my co-workers.

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This Chilled Jicama, Mango and Quinoa Salad with Minty Lime Dressing is so fresh and flavorful! Leave this salad chill overnight before serving and the flavors really soak in!

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A delicious summer salad!

Chilled Jicama, Mango and Quinoa Salad with Minty Lime Dressing

Serves 3-4

Quinoa salad

1/2 cup quinoa

1/2 a large jicima, chopped

1 mango, peeled and chopped

1 can of black beans, rinsed and drained

1 red bell pepper, chopped

Minty Lime Dressing

1/8 cup of olive oil

2 tbsp lime juice

1/4 cup of fresh mint, chopped

To make this dish, start by cooking the quinoa to package directions.

While the quinoa is cooking, chop all the fruit and veggies.

Once the quinoa is done, combine the quinoa in a large mixing bowl with the jicama, mango, black beans and bell pepper.

In a small mixing bowl whisk together the ingredients for the dressing.

Pour the dressing over the quinoa mixture, stir to coat, and place in refrigerator. Chill for about 2 hours before serving. Enjoy!

Summer salads,

Sydney

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