QUINOA SALAD WITH MANGOES AND CURRY VINAIGRETTE

QUINOA SALAD WITH MANGOES AND CURRY VINAIGRETTE image

Yield servings

Number Of Ingredients 15

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Salt
1 1/3 cups quinoa, rinsed thoroughly
2 large mangoes
1 jalapeno chile, seeded and diced
3 scallions, including an inch of the greens, thinly sliced
1/3 cup roasted almonds
Curry vinaigrette (see recipe)
Makes about half a cup, or 4 servings
1 garlic clove
Salt
2 tablespoons yogurt, mayonnaise, or sour cream
2 teaspoons curry powder
1 1/2 tablespoons fresh lemon juice
5 tablespoons light olive or sunflower-seed oil
2 tablespoons finely chopped cilantro

Steps:

For Curry Vinaigrette: 1. Pound or mince the garlic and 1/4-teaspoon salt in a mortar until smooth, or put the garlic through a press. 2. Combine the garlic and salt with the yogurt and curry in a small bowl. Stir in the lemon juice, then whisk in the oil. Let stand for 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed. Per serving: 162 calories, trace protein, 2 grams carbohydrates, trace sugar, 17 grams fat, 1 milligram cholesterol, 152 milligrams sodium, trace dietary fiber. For Quinoa: 1. Bring 3 cups of water to a boil in a saucepan. Add 1/2 teaspoon salt and the quinoa to the boiling water. Lower the heat, cover, and simmer until the quinoa is tender, about 12 to 15 minutes. Drain. 2. Cut the mangoes by standing each one upright and slicing down either side of the seed, which you can't see, but which runs lengthwise through the center of the fruit. Score the two pieces, then bend the skin. Cut off the squares of mango where they attach to the skin. 3. Toss the quinoa with the mangoes, chile, scallions, and vinaigrette. Chop the almonds and add them last so they stay crisp. Per serving (without vinaigrette): 353 calories, 11 grams protein, 60 grams carbohydrates, 16 grams sugar, 10 grams fat, no cholesterol, 161 milligrams sodium, 7 grams dietary fiber.