Recipe: Mango quinoa salad

The challenge started last week, though I'm told it's not too late to register. It offers Saturday workouts at North Hills (where child care is available) along with a slate of free classes at local studios, a meal plan and more.

This is a healthy side or lunch option using the last of some of summer's best ingredients, most still available at the farmer's market.

1 cup cherry tomatoes

Ground black pepper to taste

Bring quinoa to a boil in 2 1/2 cups water with a pinch of salt. Simmer on low for 15 minutes until the water is absorbed.

The quinoa should appear translucent and be fluffy (like rice). Remove from the heat and cool completely.

Toss the red onion, mangoes, bell peppers, corn, avocado and tomatoes together in a large bowl until combined.

In a separate bowl, whisk the dressing ingredients together.

Add quinoa to the salad, then coat with dressing. Mix well and refrigerate until ready to serve.

The salad keeps well for up to five days in the refrigerator.