Mango Curried Quinoa Salad
This salad will take you to the tropics in no time! Sweet mango, nutritious quinoa and some flavorful curry make this dish the perfect lunch or side. Great for picnics, packs well for travel and comes together in less than 20 minutes.
1 cup quinoa
1-2 mangos, diced
4 Green scallions/green onions or ¼ red onion, chopped
¼ red bell pepper/capsicum, diced
2-3 teaspoons Olive oil
1-2 teaspoons apple cider vinegar
Juice from mango pits
1+ tablespoon curry powder
½+ teaspoon cumin
salt/pepper to taste
Rough chopped parsley and/or toasted macadamia nuts to garnish (optional)
Cook quinoa. Place quinoa in a small pot with 1 ¼ cup water. Cover, bring to boil; boil for 1-2 minutes, then turn off heat. Let sit covered for about 10 minutes. Drain any excess water and add to a bowl.
Add green onions/green scallions, mango and bell pepper/capsicum to the bowl. Drizzle with olive oil, apple cider vinegar. Take the mango pits and squeeze over bowl to get the juice of the mango. Add curry powder, cumin and salt/pepper to taste. Mix well and adjust seasoning to your preference.
For decorative serving (optional), top with chopped parsley and/or chopped macadamia nuts.
Add a tablespoon of mango chutney for a decadent sweetness
Add finely diced jalapeno for a little spice
Change topping to almonds and mint or cilantro and peanuts
Unleash your inner veg!
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