Quinoa Salad With Mangoes And Curry Vinaigrette Food
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
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.
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- Add quinoa to a small saucepan and toast over medium heat for 2 minutes, stirring occasionally, being careful not to burn. Then add salt, curry powder, and water and bring to a boil.
- Once boiling, reduce heat to a simmer, cover, and cook for 20 minutes or until all water is absorbed. Set aside off heat, uncovered, to cool - at least 15 minutes.
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