Mango Salad

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

Curry Citrus Dressing

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.

Recipe Video

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