Enjoy mangoes while they are in season by making a delicious grain-based salad. This mango quinoa salad is perfect for any spring festivities or parties. Salads like these are also how I eat seasonally and use up leftover produce (which is the number one wasted food in my household).
April Recipe Redux: In honor of Earth Day on April 22, we’re challenging ReDux members to show how they reduce food waste. Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps.
Spring produce is here!! Strawberries, rhubarb, dandelion greens, asparagus, arugula, collard greens, mangoes, and more. One of the best ways to reduce food waste and energy is using sustainable eating habits such as eating seasonally. The highlight of this mango quinoa salad is the mango and by choosing seasonal produce we can help reduce the energy and resources of trying to grow food in the wrong place, at the wrong time of year. Seasonal produce doesn’t use as much energy to reach our plate, which in turn helps reduce fossil fuels burned and helps limit greenhouse gas emissions.
It’s easy to make a variation of this mango quinoa salad by starting with a carb and then adding in seasonal fruits and vegetables. You could also use a different grain depending on what leftovers you have on hand. I’ve made similar grain-based salads with all types of produce throughout the year such as this Mediterranean salad, this orzo salad, and couscous tabbouleh salad. It’s the easiest way to make lunch for the week and use up leftovers. #reducefoodwaste #anythinggoes
Do you like mango? I used champagne mangoes in this recipe- they are a little sweeter and easier to peel! Don’t forget to check out the rest of the link up for reducing food waste and celebrating Earth Day tomrorow!