Friday, October 19, 2012

Fruity Quinoa Salad with Mango (Dairy and Gluten Free)

I called this a salad, but it tastes really good warm.  I love the combination of the spices and the dressing. I highly recommend the Ume Plum Vinegar it adds a delicious flavour but I imagine another vinegar could be substituted.   Ume Plum is high in sodium (sea salt) so I didn't add any additional salt to the recipe.

  • 1 cup quinoa (soak for 1-2 minutes, then rinse to remove the bitter saponin coating)
  • 1/2 tablespoon olive oil
  • 2 cups water
  • 1 teaspoon curry powder
  • 1/2 teaspoon cinnamon
  • 1 cup chopped mango (fresh or from frozen)
  • 1/3 cup sunflower seeds
  • 1/2 cup raisins
  • 1 tablespoon ume plum vinegar
  • 1/2 teaspoon olive oil
  • 1 1/2 tablespoon organic apple juice
  1. In a small pot heat 1 teaspoon olive oil, add quinoa, curry powder and cinnamon.  While stirring the quinoa constantly, let it fry for 2 -3 minutes to bring out its flavours.  Add water and and bring to a boil.  Reduce heat and let it cook for 10-15 minutes until tender.
  2. In a medium size bowl combine mango, sunflower seeds, raisins, vinegar, olive oil and apple juice.
  3. Add cooked quinoa to medium bowl and stir to fully coat.
  4. Serve warm or cold.  It tastes great either way.

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