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Quinoa Salad with Mango Chunks and Curry Mango Dressing April 2007

RH Staff

April 1, 2007

1 Min Read
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RH Staff

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

  • 11/2 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.

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