Quinoa Salad with Mango Chunks and Curry Mango Dressing

Quinoa is a grain that has more protein then any other grain.

Photo of Quinoa Salad with Mango Chunks and Curry Mango Dressing


4 cups quinoa uncooked
2 qt. DOLE Frozen Mango Chunks part thawed and drained
1 lb. (3 cups) DOLE Golden Raisins
2 cups celery sliced
1-1/2 cups finely chopped red onion
3/4 lb. (3 cups) sliced almonds toasted
1 qt. frozen DOLE Mango Chunks pureed
8 oz. (1 cup) lowfat sour cream
2 oz. (1/4 cup) white balsamic vinegar
4 tsp. curry powder
4 tsp. garlic salt
2 tsp. ground black pepper


  1. Heat 2 quarts of water to a 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, 2 qt. mango chunks, raisins, celery and red onion. Add almonds just before serving.
  3. Puree 1 qt. mango chunks, sour cream, vinegar, curry powder, garlic salt and pepper.
  4. Add to quinoa salad tossing to blend, just before serving.
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