I figure I need to strike while the iron is hot. I sincerely think the hubby is going to quit on me by day ten. So, I intend to try some really different recipes while I still have a shot at him trying them, wish me luck!
I found this recipe in one of my cookbooks – Vegetarian Cooking for Everyone. I love every one of the ingredients so I figured, why not try it! Quinoa, mango, scallions, jalapeno all tossed in a curry dressing….YUM!
It was super easy and quick to make. While the quinoa was cooking, I diced the mango, sliced the scallions, and minced the jalapeno. the colors were so pretty in the bowl, I just had to snap a picture.
After prepping the vegetables, I worked on the dressing – curry powder, minced garlic, greek yogurt, lemon juice – quick, easy, and done in less than five minutes.
The recipe calls for cilantro, which I didn’t have and trust me, with temperatures hovering just above freezing, I was NOT making a trip to the store so I substituted parsley. Tasted good to me!
Once the quinoa was done, I added it to the mango, toss in the dressing and dinner was DONE. I scattering of crunchy almonds on top finished off the dish. I ate it hot, but I think it would also be good in the summer as a cold or room temperature side dish. I love trying new recipes and this one is a keeper. The hubby is not a fan of quinoa, so I made him rice and a salmon filet with the understanding that he would at least TRY the salad. To give him credit, he tried it, he wasn’t thrilled, but he tried it.