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Yields ~40 cracker bites
This recipe has no customizations.
seeded and finely chopped.
peeled and diced into small pieces.
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Rinse the quinoa in a strainer several times with cold water.
In a medium pot over medium-high heat, add 1 1/4 cups water and bring to a boil.
Add the quinoa, cover, and turn off the heat. Allow the quinoa to steam until the water has been absorbed completely and the quinoa grains pop open, 10 to 15 minutes.
Fluff with a fork. Set aside to cool.
In a large mixing bowl, add the vinegar, mustard, garlic, shallot, 2 teaspoons salt and freshly ground black pepper.
While pouring in a slow, steady stream, whisk in the olive oil until fully incorporated and lightly emulsified.
Add the peppers, mango, cucumber, mint and quinoa. Toss to combine well.
Scoop one small spoonful of the salad on each rice cracker. Serve immediately.
This recipe has the following nutrient totals:
Protein 4.03 g
Carbohydrates 25.3 g
Iron 0.86 mg
Fiber 2.25 g
Calcium 8.67 mg
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