Mango Quinoa Salad Recipes

Steps:

• Rinse the quinoa in a strainer several times with cold water. In a medium pot over medium-high heat, add 1 1/4 cups water and bring to a boil. Add the quinoa, cover, and turn off the heat. Allow the quinoa to steam until the water has been absorbed completely and the quinoa grains pop open, 10 to 15 minutes. Fluff with a fork. Set aside to cool.
• In a large mixing bowl, add the vinegar, mustard, garlic, shallot, 2 teaspoons salt and 5 to 6 turns freshly ground black pepper. While pouring in a slow, steady stream, whisk in the olive oil until fully incorporated and lightly emulsified. Add the peppers, mango, mint and quinoa. Toss to combine well and serve.

Steps:

• Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl.
• Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup dressing to quinoa; toss to coat. Divide spinach between 2 plates. Spoon quinoa salad over spinach. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing; serve.
• To chop a mango:
• Cut mango in half lengthwise, slicing around the pit. Cut a half-inch grid into flesh of each half. Using your thumbs, push up skin side so cubes stick out. Slice off cubes at base.