{"id":44523,"date":"2022-01-19T10:18:12","date_gmt":"2022-01-19T10:18:12","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/ensalada-de-mango-y-quinua\/"},"modified":"2022-01-31T14:43:14","modified_gmt":"2022-01-31T14:43:14","slug":"ensalada-de-mango-y-quinua","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/ensalada-de-mango-y-quinua\/","title":{"rendered":"Ensalada De Mango Y Quinua"},"content":{"rendered":"

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Ensalada De Mango Y Quinua<\/h2>\n

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INGREDIENTS<\/h3>\n
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  • 6 heads Romaine lettuce<\/li>\n
  • 3 fresh ripe mangos (9 count*), peeled and diced<\/li>\n
  • 3 fresh ripe avocados (48 count), quartered<\/li>\n
  • 3 cups cooked quinoa<\/li>\n
  • 1 1\/2 cucumbers (20 ounces), peeled and diced<\/li>\n
  • 1 1\/2 red bell peppers (12 ounces), diced<\/li>\n
  • 3 cups tortilla strips<\/li>\n<\/div>\n
    \n
    \"\"<\/div>\n

    <\/h3>\n
    To assemble each salad, cut 1\/2 of one Romaine and toss with: 2 ounces diced mango, 1\/4 of one avocado, diced, 1\/4 cup quinoa, 1.5 ounces cucumber and 1 ounce red bell pepper with about 2 ounces Fresh Mango Dressing. Garnish with 1\/4 cup tortilla strips.<\/p>\n

    Fresh Mango Dressing:
    Puree ingredients in a food processor. Slowly drizzle in canola oil to form an emulsion. Store refrigerated. Makes about 3 cups.<\/p>\n

    *A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. 1 cup 3\/8” diced mango weighs 6.35 ounces.<\/p>\n

    Source: Chef Ehrline Kamaga, Valhalla Table, Costa Mesa, CA\/Layer Cake Bakery, Irvine, CA<\/span><\/div>\n<\/p>\n<\/div>\n

    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n
    \n
    Almuerzo, Cena, Creaci\u00f3n del chef, Ensalada<\/div>\n
    Vegana, Vegetariana<\/div>\n<\/p><\/div>\n<\/div>\n

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