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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 264.3
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 381.9 mg
  • Total Carbs: 49.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 9.1 g

View full nutritional breakdown of quinoa and mango salad calories by ingredient
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quinoa and mango salad

Submitted by: KDSTAP

Introduction

A little sweet, a little hot, and so good for you. A nice change for cold side salads. Can be made with vegetable broth to be a vegetarian dish. I've actually used water instead of broth, and added one packet of herb-ox no sodium chicken granules. A little sweet, a little hot, and so good for you. A nice change for cold side salads. Can be made with vegetable broth to be a vegetarian dish. I've actually used water instead of broth, and added one packet of herb-ox no sodium chicken granules.
Number of Servings: 4

Ingredients

    1 1/2 cups chicken stock
    3/4 cup quinoa
    1 1/2 teaspoons curry powder
    1/4 teaspoon garlic powder
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 mango - peeled, seeded and diced
    3 green onions, chopped
    3 Tbls chopped basil or parsley
    1 tsp scotch bonnet sauce

Directions

Bring chicken stock, quinoa, curry powder, garlic powder, salt, and pepper to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes. Once done, scrape the quinoa into a shallow dish and allow to cool to room temperature. Stir in the mango and green onions, and herbs. Serve either at room temperature or cold.

Number of Servings: 4

Recipe submitted by SparkPeople user KDSTAP.






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