Curried Quinoa Salad with Mango |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Quinoa has more protein than any other grain; it's delicious in this summer salad. Ingredients:
1 cup quinoa (about 6 ounces) |
1/4 cup canola oil |
2 tablespoons white wine vinegar |
1 tablespoon mango chutney, chopped if chunky |
1 1/2 teaspoons curry powder |
1/4 teaspoon dry mustard |
1 cup chopped peeled mango plus mango spears for garnish |
1 cup chopped unpeeled english hothouse cucumber |
5 tablespoons chopped green onions, divided |
2 cups (packed) baby spinach |
Directions:
1. 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.
2. Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
3. 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.
4. 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.
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