MANGO QUINOA SALAD
Served cold, this refreshing Mango Quinoa Salad is the perfect sweet/spicy balance, with jalapeños, cilantro, onion, and tomatoes- you can make this vegan recipe ahead of time and serve straight out of the fridge! It's amazing paired with a spicy protein, like blackened tilapia or jerk chicken.
Provided by Elizabeth Lindemann
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- Rinse the quinoa (1/2 cup) in a mesh sieve until water runs clear. Transfer to a medium pot and cover with 1 cup water and a pinch of kosher salt. Bring to a boil, cover, and cook for 15 minutes or until water is absorbed. Turn off heat, allow to sit for 5 minutes.
- Meanwhile, whisk together the zest and juice of one lime, the olive oil (1/4 cup), and kosher salt and pepper to taste in a large bowl.
- Once the quinoa is cooked, rinse under cold water in a mesh sieve until completely cool. Shake off as much excess water as possible.
- Add the cooked quinoa, mango, tomatoes, jalapeño pepper, and onion to the bowl with the dressing and toss to coat.
- For best results, allow to refrigerate for 1 hour before serving to let the flavors marry.
Nutrition Facts : Calories 249 kcal, Carbohydrate 26 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Sodium 16 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
MANGO ARUGULA QUINOA SALAD
If you're looking for a light and healthy summer quinoa salad recipe, this Mango Arugula Quinoa Salad is the thing! It's a cold quinoa salad made with peppery arugula, sweet juicy chunks of mango, red pepper and quinoa all tossed with a fresh citrus dressing. It's the perfect vegan quinoa salad!!
Provided by Deborah
Categories Salads
Time 30m
Number Of Ingredients 11
Steps:
- Whisk together the lime juice, honey, oil and salt and pepper in a small bowl
- Combine 1 cup dry quinoa and 2 cups water in medium saucepan and bring to a boil.
- Reduce heat and simmer covered for 12-15 minutes, just until most of the liquid has been absorbed. Remove from heat and set aside for 5-10 minutes before fluffing.
- Using a fork, fluff quinoa and transfer to a large bowl
- Add the mango, red pepper, scallions, and cilantro toss to coat. Gently stir in the arugula.
- Pour the vinaigrette into the bowl and gently toss the ingredients so they're lightly coated.
- Add the almonds to the top and serve.
Nutrition Facts : Calories 203 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 58 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
QUINOA AND ARUGULA SALAD WITH CHICKEN
An easy and healthy main-dish arugula salad inspired by the signature salad at La Boulange in Palo Alto, California.
Provided by adsomers
Categories Arugula Salad
Time 55m
Yield 2
Number Of Ingredients 16
Steps:
- Bring water, quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork and set aside to cool completely.
- Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
- Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks appear, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish.
- Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.
- Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
- Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.
Nutrition Facts : Calories 573.7 calories, Carbohydrate 66.7 g, Cholesterol 65.9 mg, Fat 17.6 g, Fiber 9.7 g, Protein 40.8 g, SaturatedFat 2.5 g, Sodium 732.8 mg
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- Combine the quinoa and water in a medium saucepan; bring to a boil. Reduce the heat and simmer, covered, until most of the water has been absorbed, about 10 minutes. Transfer to a large bowl and cool slightly.
- Add the lime mixture to the quinoa; toss to coat. Add the mango, red and yellow bell peppers, scallions, and jalapeño peppers; toss to coat. Gently stir in the arugula. Serve at once sprinkled with the almonds. Yields 2 cups salad and 1 tablespoon almonds per serving.
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