Prep Time
15 minRefrigerate
4 hoursBake Time
25 minYield
6 to 8Rating
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Loading...| ½ cup (125 mL) quinoa | |
| 1 cup (250 mL) water | |
| 1 cup (250 mL) Rogers Porridge Oats & Ancient Grains | |
| 1 cup (250 mL) boiling water | |
| 1 mango, peeled and diced | |
| ½ cup (125 mL) roasted cashews (unsalted) | |
| 2 tbsp (30 mL) chopped green onion | |
| ½ cup (125 mL) diced red pepper | |
| ½ cup (125 mL) raisin |
| 3 tbsp (45 mL) olive oil | |
| 2 tbsp (30 mL) orange juice | |
| 1 tbsp (15 mL) curry powder | |
| 1 tsp (5 mL) cumin | |
| ¼ tsp (1 mL) pepper |
Oats are a surprisingly appetizing ingredient in savoury recipes. This make-ahead colourful salad is a refreshing blend of sweet and mild heat with the hearty deliciousness of quinoa and Rogers Porridge Oats & Ancient Grains. It is perfect to make on a Sunday as a nutritious and vibrant side dish for dinner, and then pack the heart-healthy leftovers for Monday’s work lunch.
| 1. | Mango Salad |
| 2. | In a saucepan, add quinoa and water bringing it to a boil over medium-high heat. Cover and simmer for about 15 minutes, until liquid is absorbed. Remove from heat and let cool. |
| 3. | In a mixing bowl, add Rogers Porridge Oats & Ancient Grains with boiling water. Let stand for about 10 minutes until all water is absorbed, then fluff with a fork. |
| 4. | In another bowl, mix mango, cashews, green onion, red pepper and raisins. Gently add in cooked quinoa and fluffed Rogers Porridge Oats & Ancient Grains. Mix all ingredients. Gently add curry citrus dressing to salad and stir to cover all ingredients. |
| 5. | Curry Citrus Dressing |
| 6. | In a small bowl, whisk together olive oil, orange juice, curry powder, cumin and pepper. |
| 7. | Refrigerate completed salad with dressing for 4 hours (or overnight). This recipe can be stored in an air-tight container for up to three days in the refrigerator. |
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