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Mango Quinoa Salad


"This dish is as healthy as it is colorful!"
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42 m servings 126 cals
Original recipe yields 12 servings

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  1. Heat water and salt in a medium saucepan; bring to boil. Add quinoa and cook until tender but still firm to bite, stirring occasionally, about 12 minutes. Remove from heat and let rest for 5 minutes. Transfer to medium bowl. Add mango, cucumber, red pepper and onion to quinoa. Mix well.
  2. To make dressing: Blend oil, vinegar, chutney, black pepper, curry, mustard and ginger in a food processor. Add 1/4 cup dressing to quinoa mixture. Stir to coat. Spoon quinoa salad over spinach OR mix spinach with quinoa mixture. Drizzle with remaining dressing. Chill if desired.

Nutrition Facts

Per Serving: 126 calories; 5.8 g fat; 17.5 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 202 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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There were some ingredients I just didn't have for this BUT what I subbed in for those things worked so well! I used green bell peppers instead of red, and oranges instead of mangoes. The mangoe...

I didn't have the chutney, so I fudged it a little on the dressing. we enjoyed it!

Really enjoyable fresh salad. It had good flavor and great mix of textures and was a great side for the blueberry chipolte bbq chicken I made.

A refreshing way to change your salad routine!

excellent recipe! Next time I would leave out the spinach.