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WOW Recipe: Mango Currant and Mint Quinoa Salad

Prep Time: 15 min

Cook Time: 1 hour in a rice cooker or 15 minutes in a pot

Serves 4


1 Cup - Quinoa

2 Cups - Broth

1 Cup - Carrots

2 - Cloves Garlic, crushed

1 - Mango, peeled, cubed

1 Cup - Currants

1/3 Cup - Mint, chopped

½ Cup - Cashews, crushed

1/3 Cup - Green onions

Sesame oil

1  - Lemon, juiced

1 Tablespoon - Seasoned rice wine vinegar



Rinse quinoa. 

Rice Cooker Directions: Place quinoa and broth into a rice cooker with carrots and garlic. Cook for 60 minutes. 

Stove Top Direction: Bring broth to a boil, add quinoa, carrots and garlic. Reduce to a simmer and cook for 15 minutes or until the liquid evaporates.

Peel mango and cut into cubes. Place in a bowl with currants, mint, cashews, green onions, sesame oil, lemon juice and rice wine vinegar.

When the quinoa is cooked, add the mango-herb mixture. Toss gentle and taste for salt. 

Download the recipe PDF here.



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