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
Serving size: 1 cup, slightly heaping
Course: Lunch or dinner
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
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
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.
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.
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%)