Quinoa, Mango and Almond Salad

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Recipe created by Patty Mastracco

This fresh summer salad is fast and easy to prepare. Swap out grapes for the mango, if you like.

Prep time: 20 minutes
Total time: 42 minutes, plus chill time
Servings: 6
Serving size: 1 cup, slightly heaping
Course: Lunch or dinner

INGREDIENTS

Salad:

  • 1 1/2 cups chicken or vegetable stock

  • 1 cup quinoa, rinsed and drained

  • 2/3 cup Mariani Slivered Almonds, toasted

  • 1/2 cup sliced green onions, chopped

  • 1/2 cup (1/4-inch diced) red bell pepper

  • 1 large ripe mango, peeled, pitted and cut into 1/2-inch cubes

  • 1/4 cup snipped fresh basil, plus additional for garnish

Dressing:

  • 1/3 cup extra virgin olive oil

  • 1/4 cup lime juice

  • 1 tablespoon honey

  • 1 teaspoon garlic salt, or to taste

  • Freshly ground pepper to taste

Directions:

  1. Bring stock and quinoa to a boil in a medium saucepan; reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork; let cool.

  2. Place quinoa in a large bowl with almonds, onions, bell pepper, mango and basil. Whisk together all dressing ingredients and pour over salad; toss well to coat. Cover and chill for at least 1 hour. Garnish with additional basil if desired.

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Nutritional Analysis Per Serving:

Calories: 280, Total Fat: 22g, Saturated Fat: 2.5g, Monounsaturated Fat: 14.6g, Polyunsaturated Fat: 3.61g, Cholesterol: 0mg, Sodium: 302mg, Carbohydrates: 20g, Dietary Fiber: 3g, Total Sugars: 12g, Protein: 6g, Vitamin D: 0mcg (0%), Calcium: 60mg (4%), Iron: 1mg (8%), Potassium: 350mg (8%)

Yield: 6 (1 cup, slight heaping, per serving)
Author:

Grilled Summer Veggie Tacos

This fresh summer salad is fast and easy to prepare. Swap out grapes for the mango, if you like.
prep time: 20 Minscook time: 22 Minstotal time: 42 Mins plus time for chilling

ingredients:

Salad
  • 1 1/2 cups chicken or vegetable stock
  • 1 cup quinoa, rinsed and drained
  • 2/3 cup Mariani Slivered Almonds, toasted
  • 1/2 cup sliced green onions, chopped
  • 1/2 cup (1/4-inch diced) red bell pepper
  • 1 large ripe mango, peeled, pitted and cut into 1/2-inch cubes
  • 1/4 cup snipped fresh basil, plus additional for garnish
Dressing
  • 1/3 cup extra virgin olive oil
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 1 teaspoon garlic salt, or to taste
  • Freshly ground pepper to taste

instructions:

How to cook Grilled Summer Veggie Tacos

  1. Bring stock and quinoa to a boil in a medium saucepan; reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork; let cool.
  2. Place quinoa in a large bowl with almonds, onions, bell pepper, mango and basil. Whisk together all dressing ingredients and pour over salad; toss well to coat. Cover and chill for at least 1 hour. Garnish with additional basil if desired.

Calories

280

Fat

22g

Sat. Fat

2.5g

Carbs

20g

Fiber

3g

Sugar

12g

Protein

6g

Sodium

302mg

Cholesterol

0mg

Monounsaturated Fat

14.6g

Polyunsaturated Fat

3.61g

Potassium

350mg

Vitamin D

0%

Calcium

4%

Iron

8%
Created using The Recipes Generator