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Quinoa Salad with Mango and Kale Recipe
Sep 01, 2011 @ 2:39 PM
Posted by
Daily Value: 30%
Servings: 4
Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 608Daily Value: 30%
Servings: 4
Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 28g | 43% |
| Saturated | 2g | 12% |
| Trans | 0g | 0% |
| Carbs | 75g | 25% |
| Fiber | 13g | 53% |
| Sugars | 19g | 0% |
| Protein | 22g | 44% |
| Sodium | 701mg | 29% |
| Calcium | 240mg | 24% |
| Magnesium | 283mg | 71% |
| Potassium | 1129mg | 32% |
| Iron | 6mg | 32% |
| Zinc | 4mg | 25% |
| Vitamin A | 9091IU | 182% |
| Vitamin C | 106mg | 176% |
| Thiamin (B1) | 0mg | 27% |
| Riboflavin (B2) | 1mg | 46% |
| Niacin (B3) | 4mg | 20% |
| Vitamin B6 | 1mg | 32% |
| Folic Acid (B9) | 209µg | 52% |
| Vitamin E | 15mg | 76% |
| Vitamin K | 416µg | 520% |
| Fatty acids, total monounsaturated | 16g | 0% |
| Fatty acids, total polyunsaturated | 8g | 0% |
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Allison Beck
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.
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
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.
Recipe Details
Total time: 1 hour
Servings: 4
