Native Foods Mecca Azteca Salad

1 c. chopped tomato
1 c. peeled and chopped cucumber
1 c. chopped jicama
1 c. chopped avocado
1/2 c. chopped red onion
2 T. lemon juice
1/2 t. sea salt
2 c. mixed salad greens
4 c. cooked quinoa, cooled
1 c. Mango-Lime Vinaigrette

MANGO-LIME VINAIGRETTE
1 c. chopped fresh or frozen mango
1/2 c. safflower or sunflower oil
1/4 c. maple syrup
1/4 c. lime juice
1 T rice vinegar
1 1/2 t. sea salt
1 1/2 t. grated fresh ginger
blend/ puree

Garnish:
1/2 c. fresh cilantro
4 T. roasted pumpkin seeds
4 T. currants, raisins, chopped dates (we used dried cranberries)
4 slices fresh mango
1 tsp chipotle or cayenne (or smoked paprika)

If serving individually, divide greens between 4 plates with 1 c. quinoa.  Drizzle with dressing, top with 1/4 of tomato mixture, drizzle again with dressing and add garnishes.  For a crowd, I mix everything but the greens together and add extra dressing on the side.  

Quinoa Tabouleh

Quinoa, or "Inca Gold" is rich in phytonutrients and, although we consider it a grain, is actually related to leafy greens such as swiss chard.  It also contains all nine essential amino acids, meaning it gives you a complete protein.  Besides all that, it is delicious and funny looking.  Really, who wouldn't want to serve their kids something that looks like a UFO?

Quinoa Tabouleh (I usually double this)

1 cup quinoa, rinsed to get off the bitter saponin
Boil in 2 cups water and some salt, simmer, covered for 20 minutes.  Cool.

Add:
2 diced red bell peppers
1 diced cucumber
2 large bunches parsley, diced
2 bunch cilantro, diced
1 bunch mint, diced (opt.)

Fresh squeezed juice of 2 lemons
Olive oil to taste
S&P to taste