Food recipes
Curried Quinoa Salad with Mango
Curried Quinoa Salad with Mango Ingredients: quinoa, uncooked oil, canola vinegar, red wine mango nectar, canned spices, curry powder mustard, prepared, yellow mango nectar, canned pickles, cucumber, sour onions, spri...
Curried Quinoa Salad with Mango
Ingredients:
quinoa, uncooked
oil, canola
vinegar, red wine
mango nectar, canned
spices, curry powder
mustard, prepared, yellow
mango nectar, canned
pickles, cucumber, sour
onions, spring or scallions (includes tops and bulb), raw
spinach, raw
Directions:
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.
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.
Ingredients:
quinoa, uncooked
oil, canola
vinegar, red wine
mango nectar, canned
spices, curry powder
mustard, prepared, yellow
mango nectar, canned
pickles, cucumber, sour
onions, spring or scallions (includes tops and bulb), raw
spinach, raw
Directions:
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.
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.