Quinoa Salad with Mango and Kale Recipe

Quinoa salad
Allison Beck

Ingredients

  • 1 ½ cups quinoa
  • 1 cup mango nectar
  • 1 ¼ cups water
  • Salt, to taste
  • 1 bunch kale, ribs removed and leaves finely chopped
  • 1 mango, peeled and flesh finely diced
  • 2 cups roasted salted almonds, chopped if desired

When packing up a meal for a picnic, tailgate, or even a potluck at a friend's house, nothing beats hearty grain-based salads that can be made in advance — and this quinoa salad is a new favorite.

Inspired by a dish a family friend made where she covered the quinoa with a layer of kale and salted pumpkin seeds, I decided to stir the greens into the quinoa so each bite was full of flavors. Mango adds a sweet and tropical bite, and I garnished the dish with roasted almonds for a buttery, salty finish.

Click here to see New Twists on Tailgating Recipes. 

Directions

In a large saucepan, combine the quinoa, nectar, and water. Season with a pinch of salt and bring to a boil. Once boiling, reduce to a simmer and cook until nearly all the liquid has evaporated and quinoa is cooked, stirring every 3-5 minutes. Set aside.

In a large bowl, combine the kale and mango. Fluff the cooked quinoa with a fork then add it to the bowl. Season with salt and stir well. Let the salad sit for about 5-10 minutes to allow the kale to wilt a bit. Check for seasoning and add a bit more nectar, if desired.

Add the almonds to the salad as a garnish or stir them in, whichever you prefer. 

Nutrition

Calories per serving:

661 calories

Dietary restrictions:

High Fiber, Low Sodium Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

33%

Servings:

4
  • Fat 134g 207%
  • Carbs 288g 96%
  • Saturated 17g 86%
  • Fiber 48g 191%
  • Trans 0g
  • Sugars 86g
  • Protein 96g 191%
  • Cholesterol 86mg 29%
  • Sodium 496mg 21%
  • Calcium 750mg 75%
  • Magnesium 1,070mg 267%
  • Potassium 3,769mg 108%
  • Iron 21mg 118%
  • Zinc 17mg 112%
  • Phosphorus 2,273mg 325%
  • Vitamin A 7,410IU 148%
  • Vitamin C 184mg 307%
  • Thiamin (B1) 2mg 118%
  • Riboflavin (B2) 3mg 196%
  • Niacin (B3) 18mg 91%
  • Vitamin B6 3mg 130%
  • Folic Acid (B9) 740µg 185%
  • Vitamin B12 0µg 7%
  • Vitamin D 2µg 1%
  • Vitamin E 58mg 288%
  • Vitamin K 157µg 196%
  • Fatty acids, total monounsaturated 72g
  • Fatty acids, total polyunsaturated 36g
See detailed nutritional info Have a question about nutritional data? Let us know.

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...