Ingredients42 m servings 126 cals
- 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.
- 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.
Per Serving: 126 calories; 5.8 g fat; 17.5 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 202 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.