Rice salad with cucumbers and mango

Ingredients:

• 1.5 cups white and wild long-grain rice, rinsed
• 1/4 cup quinoa, rinsed
• Finely grated zest and juice of 1 lime
• 2 tablespoons peanut or vegetable oil
• 1 tbsp. chopped mango
• 1 cucumber, peeled and cut into cubes
• 1 red jalapeño pepper, seeded and thinly sliced
• 2 green onions, thinly sliced ​​into rings
• 1/2 cup chopped cilantro
• 1/3 cup crushed salted roasted peanuts
• Salt, freshly ground pepper
• 1 teaspoon of sugar

Preparation:

1. Bring a pot of salted water to a boil, add the rice and cook over medium heat until tender, about 25 to 35 minutes.
   Drain and rinse.
2. Meanwhile, cook the quinoa in another saucepan of salted water for about 12 minutes. Drain and rinse.
3. In a large salad bowl, combine lime juice and zest, vegetable oil, sugar, and pepper. Add rice, mango, cucumber, jalapeño pepper, green onion, cilantro, and peanuts. Stir well and season with salt to taste.