This salad is like a tropical vacation in a bowl—minus the sunburn! The fluffy quinoa acts as a perfect canvas for the sweet, lush notes of our Coconut Balsamic and the kick of our Gochujang Olive Oil, creating a vibrant harmony that’s both satisfying and refreshing. Diced mango and delicious veggies add a sweet & savory combo that dances on your tongue, while fresh mint brings a cool finish. It’s a dish that makes you feel like you’re lounging on a beach, even if you’re just at your kitchen table!

I N G R E D I E N T S :

• 1 cup cooked quinoa
• 1/4 cup Rocky Mountain Olive Oil Gochujang Infused Olive Oil
• 2 tbsp Rocky Mountain Olive Oil Coconut White Balsamic Vinegar
• 1/2 cup mango, diced
• 1/2 cup snow peas
• 1/2 red pepper, diced
• 1/2 red onion, diced
• fresh mint for garnish

I N S T R U C T I O N S :

1. In a mixing bowl, combine the diced mango, snow peas, red pepper, and red onion. Set aside.
2. In a small bowl, whisk together the Gochujang Olive Oil and Coconut Balsamic until well blended.
3. In a large bowl, add the cooked quinoa and pour the dressing over it. Toss gently to coat the quinoa evenly.
4.  Fold in the prepared vegetables, mixing until everything is well distributed.
5. Serve the salad in bowls, garnished with fresh mint leaves for a pop of color and flavor.
6. Dig in and enjoy the vibrant combination of flavors!