Instructions

1. DRAIN mangos, reserving syrup.  Combine mango syrup and enough water to make 1 1/2 cups liquid in a medium saucepan; add quinoa and bring to a boil.  Cover; reduce heat to low and simmer until tender and most of liquid is absorbed, about 12 to 15 minutes. Let stand 5 minutes, then fluff with a fork. 
2. MEANWHILE, combine mango and remaining ingredients in a large bowl. Stir in the quinoa. Serve immediately or refrigerate up to 8 hours.  Fluff salad with a fork before serving.

Cooking time (duration)

Prep Time: 10 minutes Cook Time: 15 minutes

Number of servings (yield)

8 servings

Category

Salad

Related

All Del Monte® Recipes

Variations:

Prepare recipe as directed, except:
-For Mango and Red Pepper Couscous Salad, cook 1 cup couscous, according to couscous package directions, using 1 1/4 cups mango syrup-water liquid.
-For Spicy Mango and Red Pepper Couscous Salad, add 1/4 tsp. dried red pepper flakes or 1 finely diced jalapeño in Step 2.