We’ve been enjoying quinoa for a couple of years and started experimenting with new side dishes for our favorite Sunday dinner “Maple Glazed Salmon” and “Braised Kale” and loved this flavorful quinoa.
(modification of recipe originally from Bon Appétit)
Serves 6
- 2 cups water
- 1 cup quinoa
- 1 tablespoon canola oil
- 1 tablespoon white wine vinegar
- 1 tablespoon mango chutney, chopped if chunky
- 2 teaspoons curry powder
- ¼ teaspoon dry mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 cup chopped peeled mango
- 1 cup chopped unpeeled seeded cucumber
- ¼ cup chopped green onions
- 2 cups chopped baby spinach
Bring water to a boil in medium saucepan. Add quinoa and return to a boil. Cover, reduce heat to medium low and simmer until liquid is absorbed ~ 12 to 15 minutes. Remove from heat, lightly fluff quinoa, cover again and let stand for 15 minutes to steam. Transfer to medium bowl and allow to cool.
Whisk oil and next 6 ingredients (oil through black pepper) in a small bowl to blend.
Add chopped mango, cucumber, green onions, spinach and oil dressing to quinoa; toss well to coat. Serve at room temperature.
Nutritional Info/Serving: Calories 171, Fat 4 g, Protein 6 g, Carbs 28 g
21 Day Fix Container Equivalents/Serving: 1 Yellow, 0.5 Green, 0.5 Purple, 0.5 tsp
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