Mango Quinoa Salad
Ingredients
- 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(R) Corn Oil ⓘ
- 2 tablespoons white wine vinegar ⓘ
- 1 tablespoon mango chutney ⓘ
- 1/4 teaspoon Spice Islands(R) Fine Grind Black Pepper ⓘ
- 1 1/2 teaspoons Spice Islands(R) Curry Powder
- 1/4 teaspoon Spice Islands(R) Ground Mustard ⓘ
- 1/4 teaspoon Spice Islands(R) Ground Ginger ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
514
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).