MANGO CUCUMBER RICE SALAD

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 grapeseed
1 tsp raw sugar, honey, or agave nectar
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

Directions:

Bring a large saucepan of water to boil over high heat. Add about 2 T of salt to the water, then add the rice. 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. Drain and and rinse under cold water until grains have cooled. Shake off excess water.

Meanwhile, whisk the lime juice and zest, oil, sugar, 1 tsp of salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, green onions, and nuts and toss to combine. Season with additional salt if necessary.

Serves 6-8.