Mango Curried Salad
1 cup quinoa
1-2 mangos, diced
4 Green scallions/green onions or ¼ red onion, chopped
¼ red bell pepper/capsicum, diced
2-3 teaspoons Olive oil
1-2 teaspoons Apple cider vinegar
Juice from mango pits
1 tablespoon curry powder
½ teaspoon cumin
salt/pepper to taste
Toppings for serving (optional)
Rough chopped parsley and/or toasted macadamia nuts
Cook quinoa. Place quinoa in a small pot with 1 ¼ cup water. Cover bring to boil; boil for 1-2 minutes, then turn off heat. Let sit covered for about 10 minutes. Drain any excess water and add to bowl.
Add green onions/green scallions, mango and bell pepper/capsicum to bowl. Drizzle with olive oil, apple cider vinegar. Take the mango pits and squeeze over bowl to get the juice of the mango. Add curry powder, cumin and salt/pepper to taste. Mix well and adjust seasoning to your preference.
For decorative serving (optional), top with chopped parsley and/or chopped macadamia nuts.
Add a tablespoon of mango chutney for a decadent sweetness
Add finely diced jalapeno for a little spice
Change topping to almonds and mint or cilantro and peanuts