Breadwinner

……………………………………………………. Baking our mark

Curried Mango Quinoa Salad June 16, 2011


M and I, though we haven’t lived in the same apartment for 3 years now–and we never cooked them together when we did share an abode, both love quinoa salads. I’d say that they’re just perfect for warm weather, as M also recently made a delicious berry quinoa salad.  But, they’re also nice in the fall and winter, as evidenced by our fall vegetable quinoa hash and pomegranate quinoa dish. Basically, we eat them year-round. I just happened to make a summery one.

I made this one to take to a fancy shmancy barbecue that, sadly, we weren’t able to attend since the boyfriend didn’t feel well. So, I’ve been eating what I intended to leave there (yes, for you, my vegetarian friend who’s eaten on the road too much lately) and thoroughly enjoying it. It goes quite well with the kale-mushroom quiche I made this week.

Curried Mango Quinoa Salad from Bon Appetit

1 cup quinoa, cooked according to package directions, then cooled
1/4 cup vegetable oil
2 Tbs. cider or white wine vinegar
1 Tbs. mango chutney [preserves also work if you don’t have chutney]
1 1/2 tsp. curry powder
1/4 tsp. dry mustard
1 cup chopped, peeled mango, plus mango spears for garnish
1 cup chopped cucumber
4 Tbs. chopped green onion, plus 1 Tbs. for garnish
Baby spinach

In a small bowl, mix together oil, vinegar, chutney, and spices, whisking well to blend.

In a larger bowl, combine cooled quinoa, mango, cucumber, and green onion, mixing to combine. Then add about 3/4 of the dressing, tossing all to coat.

To serve, place a bed of baby spinach on a plate, then spoon quinoa mixture on top of greens. Add more dressing as desired. Garnish with the mango spears and reserved green onions.

Also, in case you’re not an expert mango chopper, here’s B.A.’s tip:

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.
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