Mecca Azteca Salad

1 cup chopped tomato

1 cup chopped cucumber

1 cup chopped jicama

1 cup chopped avocodo

½ cup chopped red onion

2 Tablespoon lemon juice

½ tsp salt

2 cups mixed greens

4 cups cooked quinoa cooled

1 cup mango lime vinaigrette

Garnish

½ cup fresh cilantro

¼ cup roasted pumpkin seeds

¼ cup currants, raisins or chopped dates (I used white raisins, Craisins, and sunflower seeds)

4 slices fresh mango

1 tsp chipotle powder of cayenne pepper (optional)

In bowl, combine tomato, cucumber, jicama, avacodo and onion. Toss with lemon juice and salt. Divide salad greens onto four plages or bowls, top each with a cup of the quinoa.

Drizzle some mango lime vinaigrette on top. Put a quarter of the tomato mixture and top with more vinaigrette.

(A little vinaigrette goes a long way, and I did not end up using all of it.)

Garnish.

Mango Lime Vinaigrette

1 cup chopped fresh or frozen mango

½ cup safflower or sunflower oil  (I used olive oil.)

¼ cup maple syrup

¼ cup lime juice

1 Tbsp Rice vinegar

1½ tsp salt

1¼ tsp fresh grated ginger

Place all of the ingredients in blender and puree. Frozen mango is fine. It defrosts as it blends.

Variation: substitute tangerine for lime juice and call it Mango tango vinaigrette.

by Stephanie, wife of Barbara's son Brandon