Strawberry-Mango Quinoa Salad
Strawberry-Mango Quinoa Salad might be a good recipe to expand your salad recipe box. This recipe serves 4 and costs $1.83 per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 360 calories, 8g of protein, and 17g of fat per serving. 41 person were impressed by this recipe. Head to the store and pick up strawberries, sour cream, water, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Strawberry & Mango Chopped Spinach Quinoa Salad with Sesame-Lime Vinaigrette, Strawberry & Mango Chopped Spinach Quinoa Salad with Sesame-Lime Vinaigrette, and Strawberry & Mango Chopped Spinach Quinoa Salad with Sesame-Lime Vinaigrette.
Servings: 4
Ingredients:
3/4 cup cucumber
2 tablespoons chopped fresh mint
1 T. honey
2 T. lime juice
1/2 t. lime zest
1/2 mango
1/4 c. olive oil
pepper
1 c. quinoa, well rinsed
salt
1 T. sour cream (or plain yogurt can be subbed)
1 1/2 cups strawberries, hulled and quartered
1 1/2 c. water
Equipment:
sauce pan
baking sheet
whisk
bowl
Cooking instruction summary:
- Prepare the quinoa: In a medium saucepan combine the quinoa, water and 1/4 t. salt. Bring to a boil, reduce heat to low, cover and simmer until the liquid is just absorbed, about 15 minutes. Spread the cooked quinoa out on a baking sheet to cool for about 20 minutes.
- In a large bowl whisk together lime juice, zest, honey, sour cream and olive oil. Add the cooled quinoa, strawberries, mango, cucumber and mint. Toss well to combine and season with salt & pepper. Serve immediately.
Step by step:
1. Prepare the quinoa: In a medium saucepan combine the quinoa, water and 1/4 t. salt. Bring to a boil, reduce heat to low, cover and simmer until the liquid is just absorbed, about 15 minutes.
2. Spread the cooked quinoa out on a baking sheet to cool for about 20 minutes.In a large bowl whisk together lime juice, zest, honey, sour cream and olive oil.
3. Add the cooled quinoa, strawberries, mango, cucumber and mint. Toss well to combine and season with salt & pepper.
4. Serve immediately.
Nutrition Information:
covered percent of daily need
