Mango Quinoa Salad

It's been a year and a half of healthy eating for me.  I'm not following any fad or particular diet.  I've just taken all my "health" knowledge and applied it to how I eat.  That includes a lot of fruit and vegetables, no meat, no white carbs, no dairy, no eggs and raw foods when possible. Of course I cheat some days...ok, most days.  But it's my choice so it's not a big deal.

My day starts with a fruit, green smoothie, then a salad for lunch and a stir fry or soup for dinner.  One of my favourite salad's right now is the Mango Quinoa Salad.  It's been very popular with friends I've shared it with as well.  And here is the recipe for you...

Mango Quinoa Salad

Dressing:
1/3 cup (75 mL) plain yogurt (low-fat optional)
2 tbsp (30 mL) lime juice
1 tbsp (15 mL) minced gingerroot
2 tsp (10 mL) curry powder
1/2 tsp (2 mL) each salt and pepper
1/4 cup (65 mL) extra-virgin olive oil

Salad:
1 cup (250 mL) quinoa
2-3 ripe mangoes, chopped
1 red pepper, sliced
1 green onion, thinly sliced
1 chili pepper, finely chopped
1/3 cup (75 mL) chopped fresh mint
1 cup (250 mL) walnuts or almonds, toasted and roughly chopped

Dressing: In medium bowl, whisk together yogurt, lime juice, ginger, curry, salt, pepper and oil.  Set aside.

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. As an alternative, I use a rice cooker and it works great! Let cool.

In bowl, combine quinoa and dressing until well combined. Gently stir in mango, red pepper, green onion, chilies, mint and walnuts. Keep refrigerated and let sit before serving for all the yummy flavours to meld together!  Then gobble it up and have it for lunch all week like I do!

Makes 4 servings