In a medium pot, bring 3 cups water to a boil with a large pinch of salt. Meanwhile, halve and juice the lime. Mince the shallot. Chop the cilantro. Thinly slice the scallions and beets.

Once boiling, add the snap peas to the boiling water and cook for 2-3 minutes, until crisp-tender. Remove with a slotted spoon and rinse under cold water, then set aside in a medium bowl. Add the forbidden rice to the boiling water and cook, covered, for 25-30 minutes, until tender. Drain and set aside with the snap peas.

While the rice cooks, prepare the rest of the salad: peel the mango, then slice around the flat pit to remove the flesh. Cut the mango into 1/2-inch pieces.

Make the dressing: in a small bowl, combine the lime juice, half the cilantro, shallot (to taste), and 2 tablespoons olive oil. Season with salt and pepper.

Toss the mango, beets, and scallions with the rice and snap peas, then drizzle with the dressing. Season with salt and pepper and toss to combine. Serve in bowls and garnish with remaining cilantro. Enjoy!