- 1 1/2 cups chicken stock
- 3/4 cup quinoa
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 mango - peeled, seeded and diced
- 3 green onions, chopped
- Bring chicken stock, quinoa, curry powder, garlic powder, salt, and pepper to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes. Once done, scrape the quinoa into a shallow dish and allow to cool to room temperature. Stir in the mango and green onions. Serve either at room temperature or cold.
04/15/2018
recipepes.com
Curried Quinoa Salad with Mango, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
