Coconut Lemongrass Quinoa with Mango, Cashews, and Mint

This salad is what quinoa dreams are made of. So many beautiful flavors, textures...and of course COLORS! It's the perfect accompaniment to a sushi party, weeknight dinner, or luncheon with the ladies. 

Serves 4
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INGREDIENTS:
1 cup quinoa
2 cups coconut milk 
4-5 large mint leaves, torn 
​1/3 cup cashews, roughly chopped
1 ripe mango, pitted and sliced
1 ripe avocado, pitted and sliced
2 scallions, green and white parts chopped
Sesame seeds to garnish
optional; radish 

For the dressing:
2 Tbsp lemongrass paste or minced lemongrass from stalk 
2 Tbsp fresh squeezed lime
2 Tbsp olive oil
2 tsp freshly grated ginger
1 large garlic clove, minced
1 Tbsp honey
Kosher salt, to taste

INSTRUCTIONS:
Rinse the quinoa under cold water for about 30 seconds. In a medium pot, add rinsed quinoa, coconut milk, and a generous pinch of salt. Bring to a boil, then cover and simmer for 15 minutes, until quinoa is cooked and has absorbed most of the liquid. Remove from heat and transfer to a large bowl. Allow to cool.

​Meanwhile prepare the dressing. Remove the outer layer of lemongrass and trim off the tough ends. Crush the salt with the back of your knife to release flavor, then roughly chop it. Place lemongrass,  lime, olive oil, ginger, garlic, and honey in a small blender and combine until smooth. Taste, and add another squeeze of lime, if needed. Season well with salt. 

Once quinoa has slightly cooled, toss with mint and cashews. Transfer to a serving bowl, drizzle with dressing. Top with mango, avocado, and scallions. Serve with additional mint sprigs and lime wedge, if desired.