herbed quinoa and mango salad

to go with my healthier nuggets, i found this herbed quinoa and mango salad recipe while browsing new cookbooks.

this recipe was similar to the herbed quinoa recipe from giada that i made around two years ago. the main difference, it adds a little sweetness with mango.

in addition, i added a hot long green chili pepper instead of the mild long red chili pepper to bump up the spice. yum!


  • 8 ounces quinoa
  • 2 cups organic low sodium vegetable stock
  • 1 mango
  • 1 cup pine nuts – or
    1 cup chopped walnuts
  • 1/4 cup handful fresh basil, roughly chopped
  • 1/4 cup flat leaf parsley, roughly chopped
  • 1 mild long fresh red chilli, seeded and chopped – or
    1 hot long fresh green chilli pepper, seeded and minced
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • sea salt and ground black pepper, to taste


Prepare quinoa per package instructions, substituting water for vegetable stock.

Cut mango into bite size chunks.

Toast pine nuts for a few minutes in a dry frying pan until golden brown. Remove from heat.

Transfer cooked quinoa to a bowl and add the mango, herbs and chili. pour the dressing over the quinoa, tossing lightly. Season with salt and pepper to taste.

Transfer the salad to a plate. Serve.

original recipe from Vegetarian Cooking: delicious meat-free dishes for every occasion, cookbook by Emma Summer

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