Quinoa Salad with Mango Chunks and Curry Mango Dressing

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Yield: 12 servings.

Salad:

• 4 cups quinoa, uncooked
• 2 qt. Dole^® 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^® 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 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 the water. Fluff with a 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.

Puree 1 qt. mango chunks, sour cream, vinegar, curry powder, garlic salt and pepper.

Add to quinoa salad, tossing to blend, just before serving.