READY IN ABOUT 1½ hrs

Curried Quinoa Salad with Mango

Read Reviews (69)

"This easy recipe combines the pungent flavors of curry and mango for a filling and delicious dish that will have everyone going back for seconds!" — Cinderella

Directions

Bring chicken stock, quinoa, curry powder, garlic powder, salt, and pepper to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes. Once done, scrape the quinoa into a shallow dish and allow to cool to room temperature. Stir in the mango and green onions. Serve either at room temperature or cold.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 1 hr 25 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 12, 2008

I made this and added Cranberies, Basil and Celery and it was great.

—cammarah

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Most Helpful Critical Review

Feb 08, 2010

Well, not every recipe can be a homerun.. I gave this one 3 stars because it does have the potential to be great. 1st and foremost if you make it as written, you better like salty foods. Next time I'll add the salt after the quinoa is done cooking before it cools. Black pepper could be switched for white pepper, or eliminated all together. Instead of garlic powder and salt try a good solid 1/4 tsp garlic salt or what I'll be trying next time is Garlic gourmet Zesty Garlic. I added apricot because my mango was pretty small, next time though I think I'd like to add some color intstead, cranberries has been mentioned but I think strawberries or tart cherries would also freshen it up a bit. I also toasted some almonds and gave em a rough chop. I'll definately try it again, but absolutely not as written.

—outfishin

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93 Ratings

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May 25, 2009

This was great, but I changed a lot! 1) I used 2 tsp curry powder, 2) I added a stalk of celery, 3) I added a few sliced almonds, 4) I didn't have quite enough mango so I added a few dried blueberries, 5) I used red onion instead of green onion, and 6) I omitted the salt. I thought the flavor was great except it was too much black pepper for my liking. It just didn't seem to flow with the fruit. So I think next time I will just put a dash in or so.

—Barb

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Jun 19, 2008

Made it for a potluck at work and got rave reviews. I added 20 whole almonds to the recipe. The almonds provided a great crunch to the salad.

—nwelchster

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Jun 16, 2010

This was my first foray into quinoa and it won’t be my last as I enjoyed it very much. I didn’t find this recipe too salty, but that is very dependent on the broth that you use (so taste test before adding the salt and add a little at a time). I made the recipe as is and taste tested each step of the way (just to see what adding each thing did for the flavor). I used an African curry that I brought back from Morocco which really complimented the sweet mango flavor well. For texture I added pine nuts right at the end. I also confess, I didn’t wait for this to cool down…I ate it hot and loved it. I’ll experiment a little with the leftovers (trying it cold for one). I think adding a squeeze of lime and a little cayenne could step this up a notch, but this was delicious as is.

—LMF443

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Jul 28, 2008

This had nice flavor. Everyone seemed to like it. I liked that it didn't make 12 gallons of salad. My mango was pretty ripe, so it added a nice juicy flavor, but didn't do much for the texture in my opinion. Was really easy to make in stages -- cooked the quinoa, then fed a baby, chopped a mango, fed a baby, chopped an onion, fed a baby, mixed and served. Enjoy.

—BUSYBEE25

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Mar 04, 2010

I'm hoping that a better mango will make this dish taste better. I liked it...it was just lacking something. Wish I could figure it out.

—I ♥ allrecipes

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Dec 04, 2009

This is a delicious basic recipe. I love that the flavor is boiled right into the quinoa. The first time I made this, it was precisely to recipe, with rave reviews. Since then, I have made different variations, with bell peppers, red onion, tofu, or even served hot stuffed in acorn squash. Perhaps my only complaint is that unless your fruit/veggies are nice and juicy, it can taste a little dry. I add a bit of oil and balsamic vinegar or lime juice to make it more moist.

—Ellorgast

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Nutrition

Calories
162 kcal
8%

Carbohydrates
31.1 g
10%

Cholesterol
< 1 mg
< 1%

Fat
2.4 g
4%

Fiber
3.8 g
15%

Protein
5.3 g
11%

Sodium
553 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Curried Quinoa Salad with Mango

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 162
Calories from Fat: 22

% Daily Value *
Total Fat 2.4g 4 %
Saturated Fat 0.4g 2 %
Cholesterol < 1mg < 1 %
Sodium 553mg 22 %
Potassium 310mg 9 %
Total Carbohydrates 31.1g 10 %
Dietary Fiber 3.8g 15 %
Protein 5.3g 11 %
** Sugars 8.2g
Vitamin A 10 %
Vitamin C 28 %
Calcium 4 %
Iron 20 %
** Thiamin 10 %
** Niacin 13 %
** Vitamin B6 15 %
** Magnesium 26 %
** Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.