Quinoa Salad with Mango Kiwi Dressing

Star Tested

The brave new world of frozen fruit and veg includes this refreshing Nature’s Touch blend of mango, apple, kale, kiwi and ginger. Use it in a smoothie or blend into a thick, creamy salad dressing.

Salad

1 cup dry quinoa, cooked

1/3 cup (75 mL) chopped mixed herbs, eg. parsley, chives, tarragon, oregano

2 cups (500 mL) cherry tomatoes, cut in half

1 avocado, diced

1 cup (250 mL) corn kernels, cooked

1/2 cup (125 mL) thinly-sliced radishes, optional

2 hard-boiled eggs, cut in quarters lengthwise

Dressing

1pack (225 g) Mango-Kiwi Fusion blend, thawed

3 tbsp (45 mL) olive oil

1 tbsp (15 mL) mayonnaise

1tbsp (15 mL) white wine or cider vinegar

1 small clove garlic, minced For the dressing, place mango blend, oil, mayonnaise, vinegar, garlic and half the chopped herbs in a blender and blend until smooth and creamy. Season with salt and pepper to taste.

To serve, pile quinoa in a serving dish and mix in some of the dressing with a fork.

Arrange the tomatoes, avocado, corn and radishes, if using, over top. Drizzle more dressing over vegetables and finish with egg quarters. Sprinkle with remaining herbs.

Makes 4 servings.