Quinoa and Mango Salad with Curry Vinaigrette

Featured in the Honolulu Star-Advertiser on June 13, 2012.



Quinoa and Mango Salad with Curry Vinaigrette

  • 1 clove fresh garlic, pressed
  • 1/4 teaspoon salt
  • 2 tablespoons low-fat yogurt
  • 2 teaspoons curry powder
  • 1 1/2 tablespoons fresh lemon juice
  • 5 tablespoons light olive oil
  • 2 tablespoons finely chopped fresh Chinese parsley
  • 3 cups cooked quinoa, drained and cooled
  • 2 large half-ripe mangoes, peeled, diced into 1/2-inch squares
  • 1 jalapeno chile, seeded and diced
  • 1/3 cup thinly sliced chives
  • 1/3 cup roasted salted almonds, chopped
  • Salt and pepper to taste


Curry vinaigrette:
In a small bowl, mix garlic and salt until smooth. Add yogurt and curry, then stir in lemon juice and oil; whisk until the mixture is thick and creamy. Let stand 15 minutes; add Chinese parsley. Adjust salt to taste. Refrigerate until ready to use.

In a large bowl, toss the quinoa, mangoes, chile, chives, and curry vinaigrette. Top with almonds. Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
450 calories, 26 g fat, 3 g saturated fat, 0 mg cholesterol, 170 mg sodium, 53 g carbohydrate, 6 g fiber, 24 g sugar, 8 g protein


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