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:

  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. Spread the cooked quinoa out on a baking sheet to cool for about 20 minutes.
  2. 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:

Quickview
360k Calories
7g Protein
17g Total Fat
45g Carbs
65% Health Score
Limit These
Calories
360k
18%

Fat
17g
27%

  Saturated Fat
2g
16%

Carbohydrates
45g
15%

  Sugar
14g
16%

Cholesterol
1mg
1%

Sodium
208mg
9%

Get Enough Of These
Protein
7g
15%

Vitamin C
140mg
170%

Manganese
1mg
61%

Vitamin A
2771IU
55%

Folate
143µg
36%

Vitamin E
4mg
31%

Magnesium
109mg
27%

Fiber
6g
26%

Vitamin B6
0.5mg
25%

Phosphorus
241mg
24%

Copper
0.36mg
18%

Potassium
586mg
17%

Iron
2mg
16%

Vitamin K
15µg
15%

Vitamin B1
0.23mg
15%

Vitamin B2
0.24mg
14%

Zinc
1mg
11%

Vitamin B3
1mg
9%

Vitamin B5
0.77mg
8%

Selenium
4µg
6%

Calcium
53mg
5%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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