Incan Salad With Mangos And Quinoa |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Get a history lesson and a tasty meal with this recipe! The Incas revered quinoa as sacred, and referred to quinoa as chisaya mama or mother of all grains. It was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'. Read more . Today, quinoa is highly valued for its nutritional value ( high protein content of 12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is also gluten-free! Ingredients:
salad ingredients |
1 cup un-cooked red quinoa |
3 skinless chicken breasts |
1 cup diced mango |
1 cup diced red onion |
1 cup shredded carrots |
6 handfuls of baby spinach (approximately) |
2 t curry seasoning |
dressing ingredients |
1/2 cup coconut milk |
1/2 t red chili blend pepper |
1/2 t ginger |
1/8 t sugar |
1/4 t white wine vinegar |
1/4 t lemon juice |
1/4 t lime juice |
dash of salt |
Directions:
1. Broil/Cook chicken. Cook quinoa
2. Put dressing ingredients in small bowl and mix well.
3. Cut up chicken, put in bowl, use 1 T dressing to coat chicken pieces, add 2 teaspoons curry seasoning and toss until coated with seasoning.
4. Put salad ingredients in bowl, add 7 Tablespoons of dressing, toss and serve
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