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Prep Time

Prep Time

10 min

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Total Time

25 min

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Calories per serving


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Ingredients (6)
  • 2 cups quinoa, uncooked
  • 2 cans (15.5 oz each) DOLE® Mango Slices, drained and cut in chunks
  • 1-1/2 cups DOLE Seedless or Golden Raisins
  • 1 cup DOLE Celery, thinly sliced
  • 3/4 cup DOLE Red Onion, finely chopped
  • 1-1/2 cups sliced almonds, toasted
  1. Heat 1 quart water to boiling.  Stir in quinoa and bring to a boil again.  Cover; reduce heat to a simmer.  Cook for 12 minutes or until quinoa absorbs almost all of the water.  Fluff with fork and let stand for 15 minutes.  Cool. 
  2. Combine cooked quinoa, 2 cans mango slices, raisins, celery and red onion.  Add almonds and curry mango dressing (recipe below), tossing to blend, just before serving.
  3. Curry Mango Dressing:  Combine 1 can drained (15.5 oz.) DOLE Mango Slices, 1/2 cup low fat sour cream, 2 tablespoons white balsamic vinegar, 2 teaspoons curry powder, 2 teaspoons garlic salt and 1 teaspoon black pepper, in blender.  Cover; blend until smooth.  Makes about 1 cup.