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Curried Quinoa Salad With Mango

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.797
Energy (kCal)612.5087
Carbohydrates (g)30.3055
Total fats (g)55.9235
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl. | 2. Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. | 3. Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup dressing to quinoa; toss to coat. Divide spinach between 2 plates. Spoon quinoa salad over spinach. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing; serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    quinoa 1 cup - - - -
    canola oil 1/4 cup 481.78 0.0 0.0 54.5
    white wine vinegar 2 tablespoons - - - -
    mango chutney 1 tablespoon chopped - - - -
    curry powder 1 1/2 1/2 9.75 1.6749 0.4287 0.4203
    mustard 1/4 teaspoon 0.0787 0.0136 0.0083 0.0012
    mango 1 cup chopped peeled 99.0 24.717 1.3530000000000002 0.627
    english cucumber 1 cup unpeeled chopped - - - -
    green onion 5 tablespoons divided chopped 8.1 1.722 0.29100000000000004 0.141
    baby spinach 2 cups 13.8 2.178 1.716 0.23399999999999999

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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