- 2 cups water
- 1 teaspoon salt
- 1 cup quinoa
- 3 mangoes, peeled and chopped
- 1 cup chopped cucumber
- 1/2 cup diced red bell pepper
- 1/3 cup chopped green onions
- 2 cups packed fresh baby spinach
- Dressing:
- 1/4 cup Mazola® Corn Oil
- 2 tablespoons white wine vinegar
- 1 tablespoon mango chutney
- 1/4 teaspoon Spice Islands® Fine Grind Black Pepper
- 1 1/2 teaspoons Spice Islands® Curry Powder
- 1/4 teaspoon Spice Islands® Ground Mustard
- 1/4 teaspoon Spice Islands® Ground Ginger
- Heat water and salt in a medium saucepan; bring to boil. Add quinoa and cook until tender but still firm to bite, stirring occasionally, about 12 minutes. Remove from heat and let rest for 5 minutes. Transfer to medium bowl. Add mango, cucumber, red pepper and onion to quinoa. Mix well.
- To make dressing: Blend oil, vinegar, chutney, black pepper, curry, mustard and ginger in a food processor. Add 1/4 cup dressing to quinoa mixture. Stir to coat. Spoon quinoa salad over spinach OR mix spinach with quinoa mixture. Drizzle with remaining dressing. Chill if desired.
05/21/2018
recipepes.com
Mango Quinoa Salad, recipe
PT15M
PT1H
5
455 calories