Cali-Quinoa: Curried Black Bean & Mango Salad

Chicken, Black Bean & Mango Quinoa SaladYesterday I made a couple of amazing Quinoa salads for this week. I made a Mediterranean salad (which I’ll share later) and this delicious California inspired salad.

When I think of all the flavors that go in this salad, I can’t figure out for the life of me what to call it. I don’t feel like it’s truly “Mexican” cuisine. Maybe you can tell me where a dish like this originated.

The curry and mango almost give it a tropical flair. Personally, for me, it reminds me of California – or one of my beach days when I walked across the beach to grab a Diego salad with curry sauce from  Da Kine Diego’s Insane Burrito in Satellite Beach. Either way, as soon as this little salad hits my mouth, I guess my mind goes on vacation. No wonder I love this one!

I love the sweet with the spicy, and all the textures. This will definitely be one of those salads I bring to parties because all these yummy flavors are like having a party on your tongue!

Chicken, Black Bean and Mango Quinoa Salad

mango1 cup (uncooked) quinoa
Diced chicken (I cooked 3 breasts)
1 cup chopped mangoes
1/2 cup chopped
 cucumber
1 chopped onion
1 can black beans, rinsed and drained
handful of torn cilantro
Salt

Dressing:

1/4 cup olive oil
 (you can dilute this with water to reduce calories)
4 Tbsp. white balsamic vinegar
1 tsp. honey
1 Tbsp. curry powder
1/2 tsp. cumin

Vidalia Chop WizardCook 1 cup of quinoa as directed (in 2 cups water for 15 minutes). I added a dash of salt and fajita seasoning. Remove from heat and let it to continue to steam (this makes it more fluffy). While cooking your quinoa, also cook your chicken and diced into small cubes. I cooked my chicken in lime juice, cumin and curry. While the hot food cools, start chopping up the cool ingredients. I use the Vidalia Chop Wizard and LOVE it! (Thanks Kristie – that’s a gift that keeps on giving!) In a separate bowl, combine the dressing ingredients. Finally, combine the quinoa and chicken with the fresh ingredients and drizzle the dressing over it while mixing it until it is all well coated. Salt to taste. It makes 6 delicious servings.

369 Calories per Serving

  • 21 gms Protein
  • 12 gms Fat (only 1.7gm saturated fat)
  • 45 gms Carbs
  • 6.9 gms Fiber

This is a perfect salad for people who don’t have access to a microwave during the day.

Ways to reduce calories and make it even healthier:

  • Use Stevia instead of honey
  • Use less (or no) oil
  • Use more chicken, and less quinoa

This recipe was inspired by Curried Quinoa Salad with Black Beans and Mango at Babble.com

CLICK HERE to learn more about Quinoa – including where to get it, great nutritional information and more!

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About Bonnie Pfiester

Fitness Columnist and Lifestyle Coach, Resident Trainer for Designer Whey, Fitness Advisor for FitStudio, powered by Sears, FitFluential Ambassador and Owner of Max Fitness Club, home of BCx Boot Camp in Vero Beach, Florida.

Posted on May 20, 2013, in PFOODIE, Recipes & Brands and tagged , , , , , , , , , , . Bookmark the permalink. 4 Comments.

  1. Sounds yummy I love quinoa!

  2. 2-3 onions…seems like alot! Are these small? How many cups do you think this is? Can’t wait to try it!

  3. I’m eating this as I type and it’s absolutely delicious–one of the best and most creative salads I’ve had for a while. I cooked the quinoa in chicken broth and squeezed lemon juice over everything. It tastes great as is so I didn’t bother with the olive oil and honey. With that calorie savings, I was able to divide it up into four servings and my total came in around 440 calories for four ENORMOUS portions. Thanks so much for sharing!

  1. Pingback: Food Prep: 6 Healthy Chicken Salads | PFITblog

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