Thursday, February 17, 2011

Curried Quinoa Salad with Mango

My friend brought it over for a party and I fell in love with this wonderful and easy dish. Served over bed of fresh spinach makes a quick and easy lunch. Holds well in the refrigerator for few days. The original recipe is from Epicurious and I made few little changes to my taste. This is 100% vegan.

  • 1 cup uncooked white Quinoa
  • 1 cup diced seedless cucumber
  • 1 mango, diced
  • 2 TBS chopped green onions or chives
  • 1 tsp chopped cilantro (optional)
  • 1/4 cup canola oil
  • 2 TBS rice vinegar (or any other vinegar)
  • 1 TBS mango chutney
  • 1 1/2 tsp curry powder
  • 1/4 tsp dry mustard
  • 1 TBS agave nectar (optional)

For 1 cup of quinoa you need about 2 cups of water. 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 all dressing ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Add chopped mango, cucumber, green onions, and cilantro. 

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