Yum
Springtime calls for some lighter food and today's salad is a perfect one that you love to have now and throughout the summer.
This salad is filled with healthy goodness such as quinoa, mangoes and cranberries and doused with a light white wine vinaigrette that brings it all together. I made this with the help of the Instant Pot just to cook the quinoa. It is such a great item to make rice or quinoa dishes. The cooking time is reduced greatly and it's a simple way to cook a large amount of grains. Once the quinoa is cooked and cooled the salad comes together quickly.
If you don't have an Instant Pot all is not lost. You can still cook the quinoa on the stove top using the directions on the package and pull the salad together just as easily.
This salad turns out light and refreshing. We just loved it! I think this is definitely going to be a new favorite of mine. We served it with grilled chicken for dinner the first night and then had it for lunch with sandwiches the next day. Truthfully, we were eating this delicious salad for several days and it kept wonderfully in the refrigerator.
You need to make this salad...and soon. It would be a perfect side dish for Easter!
Enjoy!
Quinoa and Mango Salad
serves 6
1 cup uncooked quinoa
1 1/2 cups water
3/4 tsp salt, divided
2 cups mango, peeled and cubed (about 2 large mangoes)
1/2 cup sliced green onions
1/2 cup dried cranberries
2 Tbls parsley, chopped
1/4 cup olive oil
1 1/2 Tbls white wine vinegar
1 tsp Dijon mustard
1/4 tsp black pepper
Place quinoa in a fine mesh strainer and rinse under cold water and drain.
Instant Pot directions: Add quinoa and 1 1/2 cups water and 1/4 tsp salt in the Instant Pot and mix well. Place the lid on the instant pot and move pressure release valve to the sealing position. Press Manual and cook on high pressure 1 minute.
When cooking is complete, use natural release for 10 minutes, then release remaining pressure by turning the pressure valve to release. Press Saute and cook and stir for 1 minute until any excess water has evaporated.
If not using an Instant Pot: cook quinoa on the stove top according to the package directions.
Spread quinoa on a large plate or platter, cover loosely with plastic wrap and refrigerate for at least 1 hour.
In a large bowl add quinoa, mangoes, green onions, cranberries, and parsley. Mix well. In a small bowl or mason jar add oil, vinegar, mustard, 1/2 tsp salt and the 1/4 tsp pepper. Shake or whisk until blended. Pour over quinoa and stir until well blended.
Allow to stand 10-15 minutes before serving.
This salad is filled with healthy goodness such as quinoa, mangoes and cranberries and doused with a light white wine vinaigrette that brings it all together. I made this with the help of the Instant Pot just to cook the quinoa. It is such a great item to make rice or quinoa dishes. The cooking time is reduced greatly and it's a simple way to cook a large amount of grains. Once the quinoa is cooked and cooled the salad comes together quickly.
If you don't have an Instant Pot all is not lost. You can still cook the quinoa on the stove top using the directions on the package and pull the salad together just as easily.
This salad turns out light and refreshing. We just loved it! I think this is definitely going to be a new favorite of mine. We served it with grilled chicken for dinner the first night and then had it for lunch with sandwiches the next day. Truthfully, we were eating this delicious salad for several days and it kept wonderfully in the refrigerator.
You need to make this salad...and soon. It would be a perfect side dish for Easter!
Enjoy!
Quinoa and Mango Salad
serves 6
1 cup uncooked quinoa
1 1/2 cups water
3/4 tsp salt, divided
2 cups mango, peeled and cubed (about 2 large mangoes)
1/2 cup sliced green onions
1/2 cup dried cranberries
2 Tbls parsley, chopped
1/4 cup olive oil
1 1/2 Tbls white wine vinegar
1 tsp Dijon mustard
1/4 tsp black pepper
Place quinoa in a fine mesh strainer and rinse under cold water and drain.
Instant Pot directions: Add quinoa and 1 1/2 cups water and 1/4 tsp salt in the Instant Pot and mix well. Place the lid on the instant pot and move pressure release valve to the sealing position. Press Manual and cook on high pressure 1 minute.
When cooking is complete, use natural release for 10 minutes, then release remaining pressure by turning the pressure valve to release. Press Saute and cook and stir for 1 minute until any excess water has evaporated.
If not using an Instant Pot: cook quinoa on the stove top according to the package directions.
Spread quinoa on a large plate or platter, cover loosely with plastic wrap and refrigerate for at least 1 hour.
In a large bowl add quinoa, mangoes, green onions, cranberries, and parsley. Mix well. In a small bowl or mason jar add oil, vinegar, mustard, 1/2 tsp salt and the 1/4 tsp pepper. Shake or whisk until blended. Pour over quinoa and stir until well blended.
Allow to stand 10-15 minutes before serving.
Great post.thank you so much.Love this blog.
ReplyDeleteThank you so much, I'm glad you enjoy it! Let me know if you try this dish.
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