Curried Quinoa Salad With Mango
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
42
Spice
55
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Quinoa (about 6 ounces)1 cup
Canola Oil2 tbsps
White Wine Vinegar1.5 tsps
Curry Powder1 tsp
Dry Mustard5 tbsps
Green Onion (chopped, divided)2 cups
Baby Spinach (packed)Directions:
1
Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes
2
Drain well; cool
3
Transfer to medium bowl
4
Meanwhile, whisk oil and next 4 ingredients in small bowl to blend
5
Season dressing to taste with salt and pepper
6
Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup dressing to quinoa; toss to coat
7
Divide spinach between 2 plates
8
Spoon quinoa salad over spinach
9
Garnish with mango spears and 1 tablespoon green onions
10
Drizzle with remaining dressing; serve
11
Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes
12
Drain well; cool
13
Transfer to medium bowl
14
Meanwhile, whisk oil and next 4 ingredients in small bowl to blend
15
Season dressing to taste with salt and pepper
16
Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup dressing to quinoa; toss to coat
17
Divide spinach between 2 plates
18
Spoon quinoa salad over spinach
19
Garnish with mango spears and 1 tablespoon green onions
20
Drizzle with remaining dressing; serve
21
To chop a mango: Cut mango in half lengthwise, slicing around the pit
22
Cut a half-inch grid into flesh of each half
23
Using your thumbs, push up skin side so cubes stick out
24
Slice off cubes at base
25
Cut mango in half lengthwise, slicing around the pit
26
Cut a half-inch grid into flesh of each half
27
Using your thumbs, push up skin side so cubes stick out
28
Slice off cubes at base