Yield: 8 – 10 wraps
1/2 cup quinoa
1 cup water
2 small mangos, pitted, peeled and diced
1 avocados, pitted and diced
1/4 cup cilantro or parsley, finely chopped (cilantro would be better)
Juice of 2 limes
2 tablespoons avocado oil (or olive oil)
2 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
8 – 10 leaves of butter lettuce
Grilled chicken (optional)
Hot sauce (optional, but highly recommended!)
Bring the quinoa and water to boil in a small sauce pot. Cover and reduce to simmer for 10 – 15 minutes, until the water has been absorbed. Remove from the heat, and keep covered for another 5 minutes. Fluff with a fork and transfer to a mixing bowl. Let cool for 10 – 15 minutes (or pop it in the fridge for 5 – 10 minutes).
While the quinoa is cooking, prepare the dressing. Whisk the lime juice, oil, vinegar, honey, and spices together in a small bowl. Set aside.
Once the quinoa has cooled, add the mangoes, avocado and herbs. Toss together until combined. Pour dressing over the salad and mix until coated.
Scoop the quinoa salad into the lettuce leaves, top with grilled chicken and hot sauce (if using).
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