Curried Quinoa Mango Salad



By The Fig Tree (

Yield: 4 servings


  • 1 cup of uncooked quinoa, rinsed in cold water and well drained
  • 2 tablespoons of olive oil
  • 1 tablespoon of cider vinegar
  • 2 tablespoons of mango chutney
  • 1 teaspoon of curry powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of dry mustard powder
  • Black pepper, to taste
  • 1 cup of fresh chopped mango
  • 1/2 cup of chopped unpeeled, seedless cucumber
  • 1/2 to 3/4 cup of unsalted cashews
  • 2 scallions, white and green parts, thinly sliced
  • Sprinkle of unsweetened coconut flakes (optional)


  1. Bring a large saucepan filled with salted water and the rinsed quinoa to a boil over high heat. Once boiling, reduce to a simmer, cover and cook quinoa for 12 minutes. Remove from heat. Allow quinoa to cool.
  2. Meanwhile, in a small bowl, whisk together the oil, vinegar, mango chutney, curry powder, salt, mustard and pepper until well blended.
  3. Mix the cooled, cooked quinoa with the chopped mango, cucumber and fresh scallions. Toss in the cashews. Pour dressing onto salad and mix well.

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