Mango Arugula Quinoa Salad Recipes

MANGO ARUGULA QUINOA SALAD

Mango Arugula Quinoa Salad image

If you're looking for a light and healthy summer quinoa salad recipe, this Mango Arugula Quinoa Salad is the thing! It's a cold quinoa salad made with peppery arugula, sweet juicy chunks of mango, red pepper and quinoa all tossed with a fresh citrus dressing. It's the perfect vegan quinoa salad!!

Provided by Deborah

Categories Salads

Time 30m

Number Of Ingredients 11

Ingredients

3 tablespoons pure clover honey
1/4 cup Lime juice, fresh
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 cup cooked quinoa
1 large ripe mango, peeled and cut into 1/2-inch cubes
1 medium sweet red pepper, seeded and diced
4 medium scallions, chopped
3 cups arugula, coarsely chopped
1/4 cup cilantro, chopped
1/4 cup sliced almonds

Steps:

Whisk together the lime juice, honey, oil and salt and pepper in a small bowl
Combine 1 cup dry quinoa and 2 cups water in medium saucepan and bring to a boil.
Reduce heat and simmer covered for 12-15 minutes, just until most of the liquid has been absorbed. Remove from heat and set aside for 5-10 minutes before fluffing.
Using a fork, fluff quinoa and transfer to a large bowl
Add the mango, red pepper, scallions, and cilantro toss to coat. Gently stir in the arugula.
Pour the vinaigrette into the bowl and gently toss the ingredients so they're lightly coated.
Add the almonds to the top and serve.

Nutrition Facts : Calories 203 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 58 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

MANGO, AVOCADO AND ARUGULA SALAD

Mango, Avocado and Arugula Salad image

Make and share this Mango, Avocado and Arugula Salad recipe from Food.com.

Provided by WiGal

Categories Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon champagne vinegar
4 tablespoons orange juice, about 1/2 orange
2 tablespoons lime juice, about 1/2 lime
4 tablespoons olive oil
1/2 teaspoon cumin
2 tablespoons finely chopped cilantro
1 red chili peppers or 1 hot pepper, sliced
salt and pepper
1/2 red onion, sliced
6 cups arugula leaves
1 mango, peeled and cut into long slices
1 avocado, peeled and sliced
1 tablespoon lime juice

Steps:

Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.
Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes.
Rinse and drain the onions slices.
Toss the arugula leaves with half of the vinaigrette.
Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.
Serve immediately.

Nutrition Facts : Calories 278.3, Fat 21.6, SaturatedFat 3, Sodium 15.3, Carbohydrate 22.9, Fiber 5.7, Sugar 15.1, Protein 3

QUINOA AND ARUGULA SALAD WITH CHICKEN

Quinoa and Arugula Salad with Chicken image

An easy and healthy main-dish arugula salad inspired by the signature salad at La Boulange in Palo Alto, California.

Provided by adsomers

Categories Arugula Salad

Time 55m

Yield 2

Number Of Ingredients 16

Ingredients

2 cups water
1 cup uncooked quinoa
1 pinch salt
1 (8 ounce) boneless, skinless chicken breast
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon ground oregano
¼ teaspoon ground paprika
1 ½ teaspoons olive oil
1 medium lemon, juiced
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
salt and ground black pepper to taste
1 (5 ounce) package arugula

Steps:

Bring water, quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork and set aside to cool completely.
Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks appear, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish.
Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.
Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.

Nutrition Facts : Calories 573.7 calories, Carbohydrate 66.7 g, Cholesterol 65.9 mg, Fat 17.6 g, Fiber 9.7 g, Protein 40.8 g, SaturatedFat 2.5 g, Sodium 732.8 mg

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