We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

10 min

total time icon

Total Time

25 min

calories icon

Calories per serving

560

servings icon

Servings

6

Ingredients (7)
  • 2 cups quinoa, uncooked
  • 4 cups frozen DOLE® Mango Chunks, part thawed and drained
  • 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
  • Curry Mango Dressing (recipe below)
Directions
  1. Heat 1 quart of water to boil.  Stir in quinoa and bring to a boil again.  Cover and 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, mango chunks, raisins, celery and red onion.  Add almonds and curry mango dressing, tossing to blend, just before serving.
  3. Curry Mango Dressing:  Puree 2 cups DOLE Frozen Mango Chunks, partially thawed, 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.  Makes about 1 cup.