Yield: 12 servings.
Salad:
4 cups quinoa, uncooked
2 qt. Dole(r) Frozen Mango Chunks, partially defrosted and drained
3 cups golden raisins
2 cups celery, thinly sliced
1-1/2 cups red onion, minced
3 cups sliced almonds, toasted
Dressing:
1 quart Dole(r) Frozen Mango Chunks, pureed
1 cup low fat sour cream
1/4 cup white balsamic vinegar
4 tsp. curry powder
4 tsp. garlic salt
2 tsp. ground black pepper
Heat 2 quarts of water to a boil. Stir in quinoa and bring to a boil again. Cover and reduce heat to a simmer. Cook for 12 minutes or until quinoa absorbs almost all of the water. Fluff with fork and let stand for 15 minutes. Cool.
Combine cooked quinoa, 2 qt. mango chunks, raisins, celery and red onion. Add almonds just before serving.
For dressing: Puree 1 qt. mango chunks, sour cream, vinegar, curry powder, garlic salt and pepper. Add to quinoa salad, tossing to blend just before serving.