Salads
Mango Quinoa Salad
Light and refreshing, this colourful salad combines Canadian-grown quinoa with sweet mango, crisp vegetables, and a hint of citrus. Balanced with herbs, spices, and a touch of crunch, it makes a satisfying meal on its own or a vibrant side dish.
Updated
Ingredients
- 2 cups cooked quinoa, cooled (500 mL)
- 2 Tbsp canola oil (30 mL)
- 1 Tbsp white wine vinegar (15 mL)
- 1 juice of an orange
- 1 Tbsp grated orange zest (15 mL)
- 1/4 tsp pepper (1 mL)
- 1/2 tsp cumin (2 mL)
- 1/2 tsp granulated sugar (2 mL)
- 1/4 cup dried cranberries (60 mL)
- 2 mangoes, finely chopped
- 1/2 English cucumber, chopped
- 1/2 red pepper, chopped
- 2 green onions, chopped
- 2 Tbsp slivered almonds (30 mL)
- 2 Tbsp chopped fresh flat leaf parsley (30 mL)
Directions
- Place quinoa in a medium sized serving bowl.
- In a salad dressing container combine canola oil, white wine vinegar, orange juice and zest, pepper, cumin and sugar. Shake vigorously and set aside.
- Add cranberries, mango, cucumber, red pepper, green onions, almonds and parsley to the quinoa. Pour dressing over top and toss salad to coat with the dressing.
Note: 1 medium orange = approximately 1/3 cup (75 mL) of juice.
Note: If you want to use orange juice, delete the use of sugar (1/2 tsp) in the recipe.
Nutritional Analysis
| Calories | 200 |
|---|---|
| Total Fat | 7 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
| Carbohydrates | 32 g |
| Fiber | 3 g |
| Protein | 4 g |
