Mango, Cilantro and Quinoa Salsa

I love this salsa! It is different and a conversation piece for sure.

While quinoa has just recent appeared in the US food scene, the Inca Indians have been enjoying its rich health benefits for centuries. In general, quinoa works well with so many foods that it can easily be used as a replacement for grains, rice or pasta.

This recipe will keep for 5 days in the refrigerator. If making ahead omit the cilantro and add it when ready to serve. This salsa is best served at room temp. This is a keeper of a recipe, best to make more for left overs!

Rich in sweet, sour, and earthly flavors, this salsa pairs well with grilled fish or chicken. It can also be incorporated into a salad of mixed greens as a "dressing".

Ingredients:

• 1 roasted red onion
• 2 ripe mangoes- peeled and pitted
  
• 1 cup cooked quinoa **
• 1 cup mango nectar
• 1/4 cup white balsamic vinegar **
• 1/4 cup fresh cilantro - coarsely chopped
• Freshly ground pepper to taste

Process:

1. Cut mango and onion into 1/4 inch dices
   
   
2. Combine the onion, mangoes, quinoa, vinegar, and mango nectar in a large bowl
   
   
3. Stir mixture using your hand or a wooden spoon
   
   
4. Add in the pepper to taste
   
   
5. Let sit for about 20 minutes for flavors to set

** Trader Joe's carries white balsamic vinegar and quinoa- which I recommend. The larger grocery and gourmet stores should also stock it.