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Christian Vegetarian Association Presents:
Take Heart!

Mango Quinoa Salad

Makes 4 side or 2 main servings


1 cup quinoa

2 cups cold water

1/4 tsp salt

1 ripe mango, peeled and chopped

1/2 cup chopped cucumber

1/4 cup blanched almonds

2 Tbs roasted pumpkin seeds

1 medium cucumber, peeled and diced

Dressing Ingredients:

2- 3 Tbs olive oil

1 teaspoon turmeric

1 lime

2 tablespoons chopped fresh cilantro

Salt and freshly ground black pepper


- Wash quinoa and boil in water for 10 minutes

- Let quinoa sit until it absorbs all the water

- Fluff quinoa with a fork and let it cool to room temperature

- Peel the mango and cut into cubes

- Peel and slice the cucumber thinly

- Add cucumber to mango along with the almonds and pumpkin seeds

- Heat 1 tsp oil in a small pan and fry with turmeric for 30 seconds, then let it cool

- Add the lime juice

- Mix in olive oil, cilantro, salt and pepper with a whisk or a fork

- Add the cooled quinoa to the mango mixture, pour the dressing over the salad, and toss

- Serve immediately, or cover and chill

Helpful Quinoa Hints:

- Quinoa is a good source of complete protein, vitamins and minerals - 25% of the daily iron and magnesium requirement, 10% for Vit E, potassium, and fiber, and something like 20 amino acids.

- Quinoa has high oil content, so should be stored in the fridge to avoid becoming rancid

- A tight fitting lid is essential for even cooking

- Quinoa is coated with saponin, which will give it a bitter taste unless you wash it very thoroughly - those tiny flaky bits in the rinse water are the saponin

- Because of its high protein content, quinoa is a satisfying meal with a few nuts and veggies added .

Your question and comments are welcome

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