Incan Salad With Mangos And Quinoa
From lonnstrom 13 years ago
- 30 minutes to make
- Serves 4
Get a history lesson and a tasty meal with this recipe! The Incas revered quinoa as sacred, and referred to quinoa as chisaya mama or mother of all grains. It was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'. Read more Today, quinoa is highly valued for its nutritional value ( high protein content of 12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is also gluten-free! See less
Ingredients
Salad Ingredients
- 1 cup un-cooked Red quinoa shopping list
- 3 skinless chicken breasts shopping list
- 1 cup diced mango shopping list
- 1 cup diced red onion shopping list
- 1 cup shredded carrots shopping list
- 6 handfuls of baby spinach (approximately) shopping list
- 2 t curry seasoning shopping list
Dressing Ingredients
- 1/2 Cup coconut milk shopping list
- 1/2 t red chili blend pepper shopping list
- 1/2 t ginger shopping list
- 1/8 t sugar shopping list
- 1/4 t white wine vinegar shopping list
- 1/4 t lemon juice shopping list
- 1/4 t lime juice shopping list
- dash of salt shopping list
How to make it
- Broil/Cook chicken. Cook quinoa
- Put dressing ingredients in small bowl and mix well.
- Cut up chicken, put in bowl, use 1 T dressing to coat chicken pieces, add 2 teaspoons curry seasoning and toss until coated with seasoning.
- Put salad ingredients in bowl, add 7 Tablespoons of dressing, toss and serve
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