MANGO QUINOA SALAD
Provided by Mary Younkin
Number Of Ingredients 15
Steps:
- Cook the quinoa according to package direction and then cool to room temperature. Combine the quinoa, beans, mango, pepper, onions and cilantro in a large bowl and toss to combine. In a small jar, combine the dressing ingredients and shake to combine. Pour over salad and toss to coat thoroughly. For best results, let rest 24-36 hours before serving. Enjoy!
QUINOA SALAD WITH MANGO AND AVACADO
Make and share this Quinoa Salad With Mango and Avacado recipe from Food.com.
Provided by Paris D
Categories Grains
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put quinoa, water, and 3/4 teaspoons salt into a saucepan and set over high heat. Bring to a boil, then cover, reduce heat to low, and simmer until all the water is absorbed, about 20 minutes.
- Meanwhile, in a small bowl, whisk together the lemon juice, vinegar, honey, and remaining 1/4 teaspoon salt. Add the shallot and stir. Let sit 10 minutes, then whisk in the olive oil.
- When the quinoa has absorbed all the water, uncover the pot and continue stirring the grains over the heat until they are dry and fluffy. Transfer to a serving bowl and toss to cool and fluff the quinoa. Add the mango, avocado, and scallions and toss together. Pour the dressing over the salad and toss again. Sprinkle with feta cheese and serve.
Nutrition Facts : Calories 254, Fat 12.5, SaturatedFat 2.8, Cholesterol 8.3, Sodium 330.2, Carbohydrate 30.6, Fiber 4.4, Sugar 7, Protein 6.7
MANGO QUINOA SALAD
Served cold, this refreshing Mango Quinoa Salad is the perfect sweet/spicy balance, with jalapeños, cilantro, onion, and tomatoes- you can make this vegan recipe ahead of time and serve straight out of the fridge! It's amazing paired with a spicy protein, like blackened tilapia or jerk chicken.
Provided by Elizabeth Lindemann
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- Rinse the quinoa (1/2 cup) in a mesh sieve until water runs clear. Transfer to a medium pot and cover with 1 cup water and a pinch of kosher salt. Bring to a boil, cover, and cook for 15 minutes or until water is absorbed. Turn off heat, allow to sit for 5 minutes.
- Meanwhile, whisk together the zest and juice of one lime, the olive oil (1/4 cup), and kosher salt and pepper to taste in a large bowl.
- Once the quinoa is cooked, rinse under cold water in a mesh sieve until completely cool. Shake off as much excess water as possible.
- Add the cooked quinoa, mango, tomatoes, jalapeño pepper, and onion to the bowl with the dressing and toss to coat.
- For best results, allow to refrigerate for 1 hour before serving to let the flavors marry.
Nutrition Facts : Calories 249 kcal, Carbohydrate 26 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Sodium 16 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
MANGO-CUCUMBER RICE SALAD
Provided by Food Network Kitchen
Time 1h
Yield 6-8 servings
Number Of Ingredients 13
Steps:
- Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend).
- Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes.
- Drain the grains and rinse under cold water until cool; shake off the excess water.
- Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.
FIESTA MANGO QUINOA SALAD
Fiesta Mango Quinoa Salad with black beans, corn, and chili-lime dressing. This 25 minute quinoa salad is vegan, gluten free, and perfect for entertaining.
Provided by Jamie Vespa MS, RD
Categories 30 Minutes Salad/Side Dish
Time 25m
Number Of Ingredients 16
Steps:
- Combine quinoa and vegetable broth in a medium saucepan. Bring mixture to a boil, reduce heat to low, cover and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes. Transfer to a bowl and let cool slightly.
- Meanwhile, prepare Chili-Lime Dressing by combining olive oil, lime juice, honey, chili powder, cumin, and salt in a small bowl; stir with a whisk. Set aside.
- Add black beans, corn, bell pepper, mango, red onion, cilantro, and jalapeño to bowl with quinoa; gently toss. Pour in dressing and toss to coat. Adjust seasoning as needed, add optional toppings and serve.
Nutrition Facts : ServingSize 1.25 cups, Calories 330 kcal, Protein 16 g, Carbohydrate 48 g, Fiber 9 g, Sugar 9 g, Fat 10 g, SaturatedFat 1.5 g, Sodium 330 mg
SOUTHWESTERN BLACK BEAN, QUINOA AND MANGO SALAD
Steps:
- Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
- Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
- Drizzle over the mixture and toss.
- Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 cup, Calories 164 kcal, Carbohydrate 27 g, Protein 6 g, Fat 4 g, Sodium 93 mg, Fiber 7 g, Sugar 11.5 g
MANGO ARUGULA QUINOA SALAD
If you're looking for a light and healthy summer quinoa salad recipe, this Mango Arugula Quinoa Salad is the thing! It's a cold quinoa salad made with peppery arugula, sweet juicy chunks of mango, red pepper and quinoa all tossed with a fresh citrus dressing. It's the perfect vegan quinoa salad!!
Provided by Deborah
Categories Salads
Time 30m
Number Of Ingredients 11
Steps:
- Whisk together the lime juice, honey, oil and salt and pepper in a small bowl
- Combine 1 cup dry quinoa and 2 cups water in medium saucepan and bring to a boil.
- Reduce heat and simmer covered for 12-15 minutes, just until most of the liquid has been absorbed. Remove from heat and set aside for 5-10 minutes before fluffing.
- Using a fork, fluff quinoa and transfer to a large bowl
- Add the mango, red pepper, scallions, and cilantro toss to coat. Gently stir in the arugula.
- Pour the vinaigrette into the bowl and gently toss the ingredients so they're lightly coated.
- Add the almonds to the top and serve.
Nutrition Facts : Calories 203 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 58 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
MANGO AVOCADO QUINOA SALAD
(1 cup dry quinoa makes about 3 cups cooked)
Provided by One Lovely Life
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together dressing ingredients until well combined.
- In a large bowl, stir dressing into the cooked quinoa. Fold in mango, avocado, cucumber, pomegranate, and cilantro.
- Serve immediately or store in the refrigerator until ready to serve.
- Salad will keep in an airtight container 2-3 days.
MANGO QUINOA SALAD RECIPE
This vibrant spring mango quinoa salad is filled with colors and textures. It is an easy healthy dish that it is equally delicious served warm or chilled.
Provided by Olivia Ribas
Categories Salad
Time 25m
Number Of Ingredients 7
Steps:
- Place the cooked quinoa in a large bowl and add bell pepper, black beans, mango, salt and ground black pepper.
- Pour the homemade vinaigrette dressing over the quinoa salad and stir to combine.
- Garnish with parsley before serving.
- This salad is good served at room temperature or chilled.
- Enjoy!
Nutrition Facts : ServingSize 1 /4, Calories 255 kcal, Carbohydrate 42 g, Protein 10 g, Fat 6 g, Sodium 178 mg, Fiber 9 g, Sugar 8 g, UnsaturatedFat 2 g
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.
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.
QUINOA SALAD WITH BLACK BEANS AND MANGO
From the cookbook Veganomicon, this is a tasty, healthy salad. Author Moskowitz says that with every bite of this dish, new flavors emerge: "Mango, scallions, cilantro, red peppers, you never know what you're gonna get." I am not a vegan, but made this for a vegan bridal shower. It was my first experience with quinoa, and I enjoyed it very much.
Provided by bellamy.lynn
Categories Strawberry
Time 30m
Yield 5 1/2 cups
Number Of Ingredients 9
Steps:
- Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. Serve immediately or let it sit for a bit to let the flavors meld.
Nutrition Facts : Calories 237.2, Fat 6.8, SaturatedFat 0.6, Sodium 117, Carbohydrate 37.4, Fiber 8, Sugar 9.7, Protein 8.2
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