Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 2 tbsp Bean Infused Crispy Chilli Oil
- 1 ripe mango, diced
- 1/2 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 cup edamame beans
- 2 tbsp fresh lime juice
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup chopped peanuts
Instructions
- Cook Quinoa: In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let it cool.
- Prepare Dressing: In a small bowl, whisk together Bean Infused Crispy Chilli Oil, lime juice, soy sauce, and maple syrup.
- Mix Ingredients: In a large mixing bowl, combine cooked quinoa, diced mango, cucumber, red bell pepper, and edamame beans.
- Add Dressing: Pour the Bean Infused Crispy Chilli Oil dressing over the quinoa mixture and toss to combine.
- Garnish: Add fresh mint, basil, and chopped peanuts. Toss again.
- Serve: Serve chilled or at room temperature.
