RED QUINOA AND MANGO SALAD
Steps:
- Rinse the quinoa in a strainer several times with cold water. In a medium pot over medium-high heat, add 1 1/4 cups water and bring to a boil. Add the quinoa, cover, and turn off the heat. Allow the quinoa to steam until the water has been absorbed completely and the quinoa grains pop open, 10 to 15 minutes. Fluff with a fork. Set aside to cool.
- In a large mixing bowl, add the vinegar, mustard, garlic, shallot, 2 teaspoons salt and 5 to 6 turns freshly ground black pepper. While pouring in a slow, steady stream, whisk in the olive oil until fully incorporated and lightly emulsified. Add the peppers, mango, mint and quinoa. Toss to combine well and serve.
ALI VINCENT'S MANGO QUINOA SALAD
From the "Biggest Loser" TV Show: "A protein-loaded treat!" - Ali Vincent Nutritional information (per serving) Calories 240 Total Fat 8 grams Saturated fat 1 gram Cholesterol 0 milligrams Sodium 10 milligrams Total carbohydrates 34 grams Fiber 7 grams Sugars 9 grams Protein 7 grams
Provided by senseicheryl
Categories Black Beans
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine vinegar, oil and lime juice.
- Combine everything else in a big bowl.
- Drizzle liquid mixture over the salad, and toss until well combined.
- Chill for about an hour.
QUINOA SALAD WITH MANGOES AND CURRY DRESSING
Make and share this Quinoa Salad With Mangoes and Curry Dressing recipe from Food.com.
Provided by averybird
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring 3 cups of water to boil in a saucepan, then add the quinoa and salt. Lower the heat, cover, and simmer until the quinoa is tender (about 12-15 minutes). Drain.
- Peel and dice the mangoes into 1/2" squares.
- Toss the completely cooled quinoa with the mangoes, chile, scallions, and curry vinaigrette (directions follow).
- Chop the almonds and add them last so they stay crisp.
- For the Curry Vinaigrette: Pound or mince the garlic and salt in a mortar until smooth, or put the garlic through a press. Place these into a small bowl and add the yogurt and curry. Stir in the lemon juice, and then whisk in the oil until the texture is thick and creamy. Let stand 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed.
CURRIED QUINOA SALAD WITH MANGO
Categories Onion Appetizer Side Vegetarian Quick & Easy Mango Quinoa Curry Cucumber Spinach Summer Healthy Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl.
- Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
- Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup dressing to quinoa; toss to coat. Divide spinach between 2 plates. Spoon quinoa salad over spinach. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing; serve.
- To chop a mango:
- Cut mango in half lengthwise, slicing around the pit. Cut a half-inch grid into flesh of each half. Using your thumbs, push up skin side so cubes stick out. Slice off cubes at base.
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