This is a terrific salad – colourful, healthy and delicious! It is full of nutrients including antioxidants (from the greens), protein and fiber (from the quinoa and black beans). It is one of those recipes that can easily be altered to suit your own unique tastes, and still be totally wonderful! Thank you to my friend Betsy for sharing the recipe with me.
Prep time: 15 minutes
Cooking and cooling time (quinoa): 1 hour
Quinoa Mango Salad
1 cup quinoa
2 cups of water
1 to 2 ripe mangoes, peeled and chopped
½ red pepper, chopped
¼ English cucumber, chopped
2 to 3 green onions or a chunk of purple onion, chopped
2 cups (packed) baby spinach, torn or sliced OR 2 cups (packed) spring salad mixture
half of a 19 oz can of black beans, rinsed and drained
1 handful of chopped cilantro
- Rinse the quinoa well and drain. Place quinoa in a medium saucepan with the 2 cups of water. Bring to a boil, reduce heat and cook (covered) for 15 minutes. After the 15 minutes if there is any water left in the quinoa, drain it. Put the quinoa back into the pan, put the lid on and let it ‘steam’ until it has cooled (this will make the quinoa fluffy). The quinoa should be firm to bite.
- Mix all the other salad ingredients in a large bowl. When the quinoa has cooled, add it to the salad mixture, stirring to combine.
- Just before serving, pour the desired amount of Curry Dressing over the salad and toss.
¼ cup olive oil
2 Tbsp white wine or white balsamic vinegar
1 Tbsp mango chutney (chopped if it is chunky) – optional
1 tsp liquid honey or maple syrup
1/2 to 1 tsp curry powder or mild curry paste (or to taste)
1/8 to 1/4 tsp cumin (to taste)
salt and pepper to taste
Combine all dressing ingredients in a jar. Put the lid on tight, and shake until it is mixed. Pour desired amount on the salad and toss.