GF Recipes

Curried Quinoa Mango Kale Salad

10 Comments 03 September 2011

Curried Quinoa Mango Kale Salad

It’s September, and it’s still freakin’ HOT in the south.  I’m a little tired of high 90′s outside and over air-conditioned buildings.  I’m sure we’ll only have a few more weeks of this, but that’s what I said a few weeks ago.

So we’ve been having a lot of smoothies for dinner and cold salads for lunch.  This cold salad was inspired by my longing for the warm curry dishes of the fall, and the tropical taste of mango.  Plus the fact that I just can’t get enough kale lately.

The curry is powerful in this recipe, so feel free to add a little less if you’re not a curry freak like I am.  One teaspoon instead of two might be just perfect for you.  Do what your mother told you not to do.  Play with your food.

Curried Quinoa Mango Kale Salad

by Heather

Ingredients:

  • 1 c. quinoa
  • 1 1/2 c. water
  • 2 c. red kale, chiffonade
  • 1 cucumber, seeded, peeled, and finely chopped
  • 1 c. mango, cubed
  • 1/3 c. minced parsley
  • 2 tsp. curry
  • 1/2 tsp. tumeric
  • 1 T. balsamic vinegar
  • 1 tsp. salt

Directions:

1.  Soak the quinoa in water for 15 minutes, drain, and rinse to wash away the bitterness of the saponin.

2.  In a medium saucepan, bring quinoa to a boil in 1 1/2 cups of water.  Reduce heat to low and cover for 10 minutes.

3.  Cut red kale chiffonade style, and add it to the quinoa.  Stir in curry and tumeric.  Recover for 5 more minutes.  Then remove from heat, fluff with a fork, and let it cool.

4.  Once the quinoa has cooled, add balsamic vinegar, cucumbers, parsley, and salt to taste.

Serves 4 as an entree or 6 as a side.

This recipe is linked to:

 

Your Comments

10 Comments so far

  1. Linda says:

    I love the “Do what your mother told you not to do…” line. This recipe looks great and is full of healthy ingredients. Thanks for sharing it at Gluten-Free Wednesdays.

  2. Becky says:

    Am I missing something? I don’t actually see any mango in the recipe…?

  3. Kylie says:

    sounds great! How much mango goes in?

  4. Becky says:

    I made this over the weekend — simply fantastic! I used a balsamic glaze and I was a bit more generous with it, but otherwise followed the recipe as posted. This is a keeper!


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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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