Curried Mango Quinoa Salad

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	30 min
Total:	50 min

4
servings

Category:	Accompaniment
Subcategory:	Salads
Source:	Philippa Klein, montreal, QC

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Recipe ingredients

1 cup(s) quinoa
.25 cup(s) canola oil
2 Tbsp. white wine vinegar
1 Tbsp. mango chutney (chopped if chunky)
1.5 tsp. curry powder
.25 tsp. dry mustard
1 cup(s) mango-peeled, seeded and diced
5 Tbsp. chopped green onions
2 cup(s) packed baby spinach

Preparation

• Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl. • Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. • Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup dressing to quinoa; toss to coat. Divide spinach between 2 plates. Spoon quinoa salad over spinach. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing; serve.

Suggestion

• To chop a mango: Cut mango in half lengthwise, slicing around the pit. Cut a half-inch grid into flesh of each half. Using your thumbs, push up skin side so cubes stick out. Slice off cubes at base.

* We recommend Selection and Irresistibles products.

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