Mango Cucumber Rice Salad

Mango Cucumber Rice Salad is a perfect summertime meal with some grilled chicken! Don't turn on the oven unless you absolutely have to!

📝 Ingredients

• 1 1/2 cups rice blend (I used a blend of brown and wild rice)
• 1/4 cup quinoa
• Grated zest and juice from 1 lime
• 2 T neutral-flavored oil, like avocado
• 1 teaspoon honey
• Freshly ground pepper
• 1 mango, peeled, pitted, and diced
• 1 cucumber, peeled, seeded, and diced (or 1/2 of an English cucumber)
• 1 jalapeno, seeded and thinly sliced
• 2 green onions (scallions), thinly sliced
• 1/2 cup chopped fresh cilantro
• 1/3 cup sliced almonds or other type of chopped nuts

👨‍🍳 Instructions

1. 1Bring a large saucepan of water to boil...: Bring a large saucepan of water to boil over high heat. Add about 2 T of salt to the water, then add the rice.
2. 2Cook for about 15 minutes, then add the...: Cook for about 15 minutes, then add the quinoa to the water. Cook for an additional 15 minutes or so until the rice and quinoa are tender.
3. 3Drain and and rinse under cold water until...: Drain and and rinse under cold water until grains have cooled. Shake off excess water.
4. 4Meanwhile, whisk the lime juice and zest, oil,...: Meanwhile, whisk the lime juice and zest, oil, sugar, 1 teaspoon of salt, and pepper to taste in a large bowl.
5. 5Add the rice mixture, mango, cucumber, jalapeno, green...: Add the rice mixture, mango, cucumber, jalapeno, green onions, and nuts and toss to combine. Season with additional salt if necessary.