Well not every recipe can be a homerun.. I gave this one 3 stars because it does have the potential to be great. 1st and foremost if you make it as written you better like salty foods. Next time I'll add the salt after the quinoa is done cooking before it cools. Black pepper could be switched for white pepper or eliminated all together. Instead of garlic powder and salt try a good solid 1/4 tsp garlic salt or what I'll be trying next time is Garlic gourmet Zesty Garlic. I added apricot because my mango was pretty small next time though I think I'd like to add some color intstead cranberries has been mentioned but I think strawberries or tart cherries would also freshen it up a bit. I also toasted some almonds and gave em a rough chop. I'll definately try it again but absolutely not as written.
I made this and added Cranberies Basil and Celery and it was great.
This was great but I changed a lot! 1) I used 2 tsp curry powder 2) I added a stalk of celery 3) I added a few sliced almonds 4) I didn't have quite enough mango so I added a few dried blueberries 5) I used red onion instead of green onion and 6) I omitted the salt. I thought the flavor was great except it was too much black pepper for my liking. It just didn't seem to flow with the fruit. So I think next time I will just put a dash in or so.
Made it for a potluck at work and got rave reviews. I added 20 whole almonds to the recipe. The almonds provided a great crunch to the salad.
This was my first foray into quinoa and it won t be my last as I enjoyed it very much. I didn t find this recipe too salty but that is very dependent on the broth that you use (so taste test before adding the salt and add a little at a time). I made the recipe as is and taste tested each step of the way (just to see what adding each thing did for the flavor). I used an African curry that I brought back from Morocco which really complimented the sweet mango flavor well. For texture I added pine nuts right at the end. I also confess I didn t wait for this to cool down I ate it hot and loved it. I ll experiment a little with the leftovers (trying it cold for one). I think adding a squeeze of lime and a little cayenne could step this up a notch but this was delicious as is.
This had nice flavor. Everyone seemed to like it. I liked that it didn't make 12 gallons of salad. My mango was pretty ripe so it added a nice juicy flavor but didn't do much for the texture in my opinion. Was really easy to make in stages -- cooked the quinoa then fed a baby chopped a mango fed a baby chopped an onion fed a baby mixed and served. Enjoy.
This is a delicious basic recipe. I love that the flavor is boiled right into the quinoa. The first time I made this it was precisely to recipe with rave reviews. Since then I have made different variations with bell peppers red onion tofu or even served hot stuffed in acorn squash. Perhaps my only complaint is that unless your fruit/veggies are nice and juicy it can taste a little dry. I add a bit of oil and balsamic vinegar or lime juice to make it more moist.
I'm hoping that a better mango will make this dish taste better. I liked it...it was just lacking something. Wish I could figure it out.
Very good! I love savory recipes that include fruit. I used Inca Red Quinoa and that added a very nice burgundy color to the yellow mango and green onion. I would also cut back a bit on the green onion. Delicious protein-rich side dish.
