This $20 Collapsible Water Bottle Is a Must-Have (Yes, Even for People Who Already Own Too Many)

Tropical Quinoa Salad with Creamy Mango Dressing

published about 1 hour ago

Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

This is the salad you’ll be making on repeat this summer. It’s light and refreshing, but it’s also substantial enough to fill you up — and just wait until I tell you about the creamy, dreamy dressing.

Being Nigerian, I gravitate toward tropical fruits and veggies like pineapple, okra, plantain, mango, and avocado. The latter two ingredients star in this salad; they work in complete harmony here, with the rich and creamy avocado balancing the sweetness and tanginess of the mango.

Using mild baby spinach as the base lets the other ingredients sing; quinoa adds heft and makes the salad feel like a complete meal (you could also use fonio or couscous). And because no salad is complete without crunch, a sprinkling of sliced almonds brings it all together.

Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

Mango Is the Star of This 3-Ingredient Dressing

Can we talk about mangoes for just one second? I’m not sure there’s a more delicious fruit in existence. I consider myself captain of team savory-sweet, so I’m always tossing mango into my salads for little delightful bursts of sweetness. In this salad, though, I’m pushing my mango love a little further by also using mango as the base for the salad dressing.

It couldn’t be easier to make: Blend ripe mango, lime zest and juice, olive oil, and salt and pepper until smooth and then refrigerate until ready to use. The mango creates a super-smooth but not-too-rich dressing that’s perfect for this salad — and all your other summer salads, too.

Comments 0 Ratings

Tropical Quinoa Salad with Creamy Mango Dressing

Yield Serves 6

Prep time 20 minutes

Cook time 15 minutes

• shellfish-free
• dairy-free
• fish-free
• alcohol-free
• vegetarian
• peanut-free
• vegan
• pescatarian
• gluten-free
• wheat-free
• pork-free
• soy-free
• egg-free
• red-meat-free
• high-fiber

Per serving, based on 6 servings. (% daily value)

• Calories 392
• Fat 25.4 g (39.2%)
• Saturated 3.5 g (17.6%)
• Carbs 42.1 g (14.0%)
• Fiber 10.5 g (42.2%)
• Sugars 20.5 g
• Protein 6.2 g (12.4%)
• Sodium 490.1 mg (20.4%)

Ingredients

• 1/2 cup

  quinoa, any color

• 1/4 cup

  plus 1 teaspoon olive oil, divided

• 1 cup

  water

• 1 1/2 teaspoons

  kosher salt, divided

• 2

  large mangos

• 3

  medium limes

• 1/4 teaspoon

  freshly ground black pepper

• 2

  large avocados

• 3 packed cups

  baby spinach (about 2 1/2 ounces)

• 1/4 cup

  sliced almonds

Instructions

1. Place 1/2 cup quinoa in a fine-mesh strainer and rinse thoroughly under cool, running water. Drain well. Heat 1 teaspoon of the olive oil in a small saucepan over medium-high heat until shimmering. Add the quinoa and cook, stirring constantly, until the water evaporates and the quinoa is toasted, about 2 minutes.

2. Add 1 cup water and 1 teaspoon of the kosher salt. Bring to a rolling boil. Turn the heat down to the lowest setting. Cover and cook for 15 minutes.

3. Remove the saucepan from heat. Let stand, covered, for 5 minutes. Transfer the quinoa to a rimmed baking sheet and spread into an even layer. Refrigerate for 30 minutes. Meanwhile, make the dressing.

4. Dice 2 large mangos. Place half in a large bowl, then place the remaining in a blender. Finely grate the zest of 1 medium lime and into the blender (about 1 tablespoon). Juice 3 medium limes until you have 1/3 cup juice. Add the juice, remaining 1/4 cup olive oil, remaining 1/2 teaspoon kosher salt, and 1/4 black pepper to the blender and blend until smooth, about 30 seconds. Refrigerate until ready to use.

5. When the quinoa is ready, add to the bowl of mango. Dice 2 large avocados (about 2 1/4 cups) and coarsely chop 3 packed cups baby spinach. Add the avocado, spinach, and 1/4 cup sliced almonds to the bowl and toss to combine. Drizzle with 1/2 cup of the mango dressing and toss to coat. Taste and season with more kosher salt, black pepper, or dressing as needed.

6. This salad can be served immediately, but is best served chilled for 1 to 2 hours first. Refrigerate the remaining dressing and use on leftover salad.

Recipe Notes

Using cooked quinoa: If starting with cooked quinoa, you will need 2 cups.

Make ahead: The quinoa can be made up 1 day ahead and refrigerated in an airtight container.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Nicole Rufus

Assistant Food Editor

Follow Nicole

Source : food