Reviewed: Sep. 8, 2009

I really wanted to like this recipe - it had everything in it that I like. Unfortunately, the flavour combinations just didn't work for me. The dish overall was very, very sweet, too much so for my taste. I even tried adding red onion and celery as other suggested, but that didn't help. I still have half the recipe remaining and will try a couple things to cut the sweetness, but as is, this is not the recipe for me. Thanks anyway for sharing, Cinderella - I look forward to trying some of your other submissions!

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Gina

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 28, 2009

Plain and boring. Will try to spice up the leftovers to salvage.

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LoveIsTheAnswer

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Reviewed: Jul. 4, 2009

I made the dish according to the recipe and found it a little boring. I had to add some chopped almonds and cranberries to make it a little more interesting.

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Daisy

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Reviewed: May 22, 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.

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Barb

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Reviewed: Mar. 15, 2009

This recipe is EASY and wonderful! My friend and I absolutely loved it. When I make it again, I will add less salt or use a low sodium chicken broth though because I made it with regular chicken broth and it was a touch too salty. I also added too many green onions (they were too large) and that was a bit overpowering. However, it was still delicious! And I will definitely be making this many times more.

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Albionista

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Reviewed: Mar. 5, 2009

This was quite good but a bit salty. Would be a good side dish with grilled chicken.

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Marie C.

Cooking Level: Expert

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Reviewed: Dec. 16, 2008

This was good. I used vegetable stock but would reduce the stock next time - as I did think it was too salty. Next time I would also add more veggies!

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ChristinaW

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 16, 2008

Pretty good. I used vegetable stock to make it vegetarian. It could have used a little more curry.

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Kendra

Cooking Level: Beginning

Home Town: Lynnwood, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 30, 2008

This was a very good recipe, although I did not use the mango and green onion. My youngest who is very picky will never eat quinoa, and did made this way. I served curried honey mustard chicken (from this site) over top (instead of adding the mango and green onion) and it was great!

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JPICHON

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Reviewed: Sep. 19, 2008

This was very good and healthy too! I added blanched snap peas (cut in half), dash of tumeric and some fresh lemon juice to brighten the dish! I bet it would be good with garbanzo beans too for more protein and a different texture.

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LADYJANE1

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

Living In: San Francisco, California, USA

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Reviewed: Sep. 1, 2008

delicious flavor! i loved this dish even though i don't ordinarily like green onions!

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CINDYROBERT

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Reviewed: Aug. 21, 2008

Fantastic. Everyone in the family loved, even though they are not big on curry.

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JMASTRON

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Reviewed: Aug. 12, 2008

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

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cammarah

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Reviewed: Aug. 11, 2008

I made this following the recipe exactly and it was a big hit! The mango I used was not too soft, so the pieces held their shape in the salad. Next time I'd reduce the chicken stock a little, as it was a little salty. I made it again one night when I didn't have any mango, so I used some mandarin orange sections and added a few sauteed mushrooms too - a nice variation. A great way to add quinoa to your repertoire!

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echosunshine

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Reviewed: 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.

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BUSYBEE25

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 25, 2008

I used spelt instead of Quinoa (My origonal plan was to use quinoa but when i opened my pantry I saw I did not have enough for this recipe, but had alread set my mind o making it....) I added mango, dried cranberries, scallions, diced celery, dried coconut and 3 tbsp. olive oil, 3 tbsp. of lime juice, salt & pepper and curry powder - WOW!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jul. 22, 2008

I recently read about the amazing nutritional value of quinoa (it's a complete protein by itself and has iron too - essential for vegetarians!) in a local paper. I've been a vegetarian for almost 25 years and couldn't beleive I'd never heard of this incredible grain. This was the first recipe I tried and it was a hit! I was a little nervous because I couldn't remember if my husband liked curry (you'd think I'd know after nearly 18 years!) and I know he's not crazy about mangos. He loved it! He says it's a great way for me to get him to eat mangos! I love that you can eat it cold so it's a great make ahead dish The only change I made the first time was to use vegetable broth instead of chicken. The second time I only used 1 tsp. curry because it was a little strong for me (though my husband liked it fine with 1 1/2). My 3 and 5 year-olds did not like it, which isn't surprising. They're in a "don't want to eat new things stage" right now. If you're wanting to try Quinoa and like curry you should defnitely make this recipe.

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MommyWithaPhD

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Reviewed: Jul. 15, 2008

VERY salty. Next time I would add more mango and cut the salt and I think it would come out well.

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Kristie

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Reviewed: Jul. 13, 2008

Very good! I love savory recipes that include fruit. I used Inca Red Quinoa and that added a very nice burgundy color to the yellow mango and green onion. I would also cut back a bit on the green onion. Delicious, protein-rich side dish.

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