Kite Hill’s RED QUINOA AND MANGO SALAD

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Serves 2

Over the past few weeks we’ve partnered up with the artisanal plant-based food company, Kite Hill to bring you #MeatlessMonday inspiration featuring their delicious cheese and yogurt products. Monte Casino, Co-Founder, Product Developer, and Cheese-Maker Extraordinaire, shares with us one of his favorite ways to use Kites Hill’s yogurt.

Monte notes, “This red quinoa salad was based on the use of our plain yogurt. I liked the mix of olive oil and salt to accent the tanginess of the yogurt. The tart arugula and sweet mango brought additional dimension to the texture and flavor.”

We sat down with Monte to learn more about Kite Hill, artisanal plant-based cheeses, and more. Check out our Q+A and his recipes for Olive Smothered Cheese, Chive Cream Cheese Croquette, and Pasta Primavera.

Ingredients

1/2 cup dry red quinoa, rinsed

1 cup water

1/2 cup fresh mango, diced

1 Tbsp fresh lime juice

1 whole cucumber

1/2 cup pea sprouts

2 Tbsp red wine vinegar

sea salt, to taste

3 Tbsp olive oil plus extra for garnish

1/3 cup Kite Hill Plain Yogurt

Prep

Add rinsed quinoa to a pot with 1 cup of cold water and bring to a boil.

Reduce heat to a simmer and cook covered until tender, approximately 15 minutes.

Drain and refrigerate until chilled.

Mango

Marinate diced mango in 1 tablespoon olive oil, fresh lime juice and sea salt for 20 minutes at room temperature.

Cucumber Ribbons

Wash and peel cucumber, discard skin.

Using the peeler, shave the cucumber into long ribbons, starting at one end of the cucumber and peeling down the length to the other end.

Stop when you start to see the seeds and rotate the cucumber to shave down to the seed core on all sides.

Set ribbons aside and reserve the seeds for another use, perhaps for a smoothie?

Dressing

Whisk together 2 tablespoons of olive oil and red wine vinegar.

Add to quinoa.

Plating

Stir yogurt and divide onto two plates.

Then top both plates with quinoa, mango, cucumber and pea greens.

Finish by drizzling with olive oil and sea salt to taste.

Notes + Serving Tips

Try this recipe with any seasonal fruits or vegetables.

We love marinating strawberries in balsamic or switching out the cucumber for asparagus ribbons.