Mango-Cucumber Rice Salad Recipe

Name: Mango-Cucumber Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 1/2 cups rice blend; 1/4 cup quinoa, rinsed; Finely grated zest and juice of 1 lime; 2 tablespoons peanut or vegetable oil; 1 teaspoon sugar; Freshly ground pepper; 1 cup chopped mango; 1 cucumber, peeled, seeded and diced; 1 red jalapeno, seeded and thinly sliced; 2 scallions, thinly sliced; 1/2 cup chopped fresh cilantro; 1/3 cup chopped salted roasted peanuts

Servings: persons

Kosher salt
1 1/2 cups rice blend
1/4 cup quinoa, rinsed
Finely grated zest and juice of 1 lime
2 tablespoons peanut or vegetable oil
1 teaspoon sugar
Freshly ground pepper
1 cup chopped mango
1 cucumber, peeled, seeded and diced
1 red jalapeno, seeded and thinly sliced
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1/3 cup chopped salted roasted peanuts

1
Bring a large saucepan of salted water to a boil over high heat.
2
Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend).
3
Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat.
4
Add the quinoa and cook until tender, about 12 minutes.
5
Drain the grains and rinse under cold water until cool; shake off the excess water.
6
Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl.
7
Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine.
8
Season with salt.
9
Photograph by Con Poulos

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Kosher salt, 1 1/2 cups rice blend, 1/4 cup quinoa, rinsed, Finely grated zest and juice of 1 lime, and more.

Yes, Mango-Cucumber Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mango-Cucumber Rice Salad

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