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 34g 52%
  • Carbs 72g 24%
  • Saturated 4g 22%
  • Fiber 12g 48%
  • Trans 0g
  • Sugars 21g
  • Monounsaturated 18g
  • Polyunsaturated 9g
  • Protein 24g 48%
  • Cholesterol 22mg 7%
  • Sodium 124mg 5%
  • Calcium 187mg 19%
  • Magnesium 267mg 67%
  • Potassium 942mg 27%
  • Iron 5mg 29%
  • Zinc 4mg 28%
  • Phosphorus 568mg 81%
  • Vitamin A 93µg 10%
  • Vitamin C 46mg 77%
  • Thiamin (B1) 0mg 29%
  • Riboflavin (B2) 1mg 49%
  • Niacin (B3) 5mg 23%
  • Vitamin B6 1mg 33%
  • Folic Acid (B9) 185µg 46%
  • Vitamin B12 0µg 2%
  • Vitamin D 1µg 0%
  • Vitamin E 14mg 72%
  • Vitamin K 39µg 49%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...