1/2 cup dehydrated mango (recipe below) – or sun any store bought dried mango of your choice
1/4 cup roasted pumpkin seeds
1/3 cup cashews
1/4 cup crispy Quinoa (recipe below)
1 bag of veggies made easy kale beet blend salad mix
Creamy sweet chili dressing:
2/3 cup oikos_canada 0%mf plain Greek yogurt
5 tbsp sweet chili sauce (or more if you prefer more spice)
2 tbsp silk cashew milk
1 1/2 tsp fresh lime juice
To dehydrate your own mangos peel and cut 2-3 fresh mangos into 1/2” chunks. Place in a dehydrator at 135°f for 6-8 hours or till desired chewiness is reached. Allow to cool and store in an airtight container until ready to use.
Spread your quinoa across a small cookie sheet. Place in a 350°f oven. Bake for 30min shaking every 10min to prevent burning. Allow to cool.
In a small bowl whisk together your dressing ingredients and set aside in the refrigerator til ready to use.
Thai chili mango salad:
When ready to serve mix your salad ingredients (minus the quinoa) and dressing together in a large bowl. Toss to combine. Once evenly coated sprinkle quinoa on top a few tbsp at a time tossing to evenly distribute.
we have a lot of delicious, healthy, family-friendly cooking recipes at my website. You can try to cook these recipes. They are also low budget. When you try you see that it is so easy and you can cook these delicious meals in less than 30 minutes.