Recipe: Mango Quinoa Salad with Chutney Dressing (using cucumber, bell pepper and green onions)

MANGO QUINOA SALAD
"This dish is as healthy as it is colorful"



FOR THE QUINOA:
2 cups water
1 teaspoon salt
1 cup quinoa, uncooked
FOR THE SALAD:
3 mangoes, peeled and chopped
1 cup chopped cucumber
1/2 cup diced red bell pepper
1/3 cup chopped green onions
2 cups packed fresh baby spinach
FOR THE DRESSING:
1/4 cup Mazola Corn Oil
2 tablespoons white wine vinegar
1 tablespoon Major Grey Chutney
1/4 teaspoon ground black pepper
1 1/2 teaspoons curry powder
1/4 teaspoon ground mustard
1/4 teaspoon ground ginger

Heat 2 cups water and salt in a medium saucepan; bring to boil. Add quinoa and cook until tender but still firm to bite, stirring occasionally, about 12 minutes. Remove from heat and let rest for 5 minutes.

Transfer quinoa to medium bowl. Add mango, cucumber, red pepper and onion; mix well. Set aside.

To make the dressing, blend oil, vinegar, chutney, black pepper, curry, mustard and ginger in a food processor.

Add 1/4 cup dressing to quinoa mixture; stir to coat. Spoon quinoa salad over spinach OR mix spinach with quinoa mixture. Drizzle with remaining dressing. Chill if desired.

Makes 12 servings
Source: Durkee, ACH Food Companies, Inc.