Quinoa is a super trendy grain right now, especially amongst the health conscious crew - you know which crew I'm talking about those hip natural foods folks who shop at farmer's markets and are buddies with the fish guy at Whole Foods. I don't consider myself a member, but every now and again I love a good salad full of distinctive flavors and fresh ingredients. This can be made for a picnic or barbeque, and pairs well alongside grilled meats and chicken. According to FitSugar it's a great source of protein as well. If you've never tried quinoa, you'll want to make this salad soon, so look at the recipe - just read more
1/3 cup plain low-fat yogurt
2 tbsp lime juice
1 tbsp minced gingerroot
2 tsp curry powder
1/2 tsp each, salt and pepper
1/4 cup extra virgin olive oil
1 cup quinoa
2 ripe mangoes, chopped
1 red pepper, sliced
1 green onion, thinly sliced
1 chili pepper, finely chopped
1/3 cup chopped fresh mint or parsley
1 cup walnuts, toasted and roughly chopped
- Make dressing: in medium bowl, whisk together yogurt, lime juice, ginger, curry, salt, pepper and oil. Set aside.
- Make salad: add quinoa to a large saucepan of boiling salted water. Cook 10 minutes.
- Pour quinoa into a fine strainer, reserving cooking liquid. Return cooking liquid to pan and place quinoa, in strainer, over cooking liquid. Cover with lid or foil and continue to steam about 10 minutes more or until quinoa is tender. Let cool.
- In bowl, combine quinoa and dressing until well combined. Gently stir in mango, red pepper, green onion, chilies, mint and walnuts.
NUTRIENTS PER SERVING: 12.7 g protein, 37.2 g fat, 57.1 g carbohydrates, 6.1 mg iron, 127 mg calcium, 770 mg sodium, 7.8 g fibre, 582 calories.