Quinoa Salad with Mango and Kale Recipe

Quinoa Salad with Mango and Kale Recipe
Staff Writer
Quinoa salad

Allison Beck

Quinoa salad

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. 

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. 

Quinoa Salad Shopping Tip

Stock up on quinoa and have it available for the days you are tired of rice or pasta. It's a great substitute for rice, beans, cereal, bulgar, or couscous.

Quinoa Salad Cooking Tip

The general rule is to add one part quinoa to two parts liquid in a saucepan. One cup of quinoa will take about 15 minutes.