Oh yes. You read that correctly. Doesn’t it sound incredibly yummy? I assure you, it is!
The recipe’s below, just know that I made a substitution because I was out of quinoa. I had this bag of “Harvest Blend” pearl couscous from Trader Joe’s on hand, so used that instead of the quinoa. But I’m guessing the taste wasn’t altered much. Plus there’s one other modification you’ll see pictured. 🙂
1 cup quinoa (or in my case, 1 cup Trader Joe’s Harvest Blend pearl couscous)
1/4 cup canola oil
1 tablespoon mango chutney, chopped if overly chunky. (I couldn’t immediately put my hands on mango chutney but I found a close substitute with Crofter’s Premium Spread – Organic Mango. I procured this find at my local health food store.)
1 1/2 teaspoons curry powder
1/4 teaspoon mustard powder
1 cup chopped, peeled fresh mango (I might have thrown in a tad more… 🙂 )
1 cup chopped cucumber (peeled or unpeeled – it’s up to you)
5 tablespoons chopped green onion
2 cups baby spinach
salt/pepper to taste
Cook quinoa or Harvest Blend according to instructions. Drain, cool and transfer to a bowl.
Whisk oil and next 4 ingredients in a bowl. Taste and add salt/pepper as desired.
Add mango, cucumber, green onions, and 1/4 cup of the dressing to the quinoa/Harvest Blend. Toss to coat.
Put spinach on two plates. Spoon mango/quinoa mixture on top of spinach. Drizzle remaining dressing on top.
And shazam – you have a refreshing, healthy salad that is balanced in its amino acids, nutrients, and colors!