Healthy Recipes

Supergreen Candy Salad With Mango and Pomegranate

This heart-healthy, energy-boosting salad is nutritious and simple.

Supergreen Candy Salad with Mango and Pomegranate
Moya McAllister
Calories 547
Protein 35g
Fat 24g
Carbs 81g
Fiber 10.5gg
Moya McAllister

Quinoa, the king of carbs, is a great alternative to typical grains like wheat, oats, and barley. What sets quinoa apart is its amino acid profile, which yields a whopping 24g of complete protein per cup. Quinoa also contains high levels of heart-healthy essential fatty acids, such as ALA and oleic acid. Plus, its high fiber content (12g per cup) makes it a low glycemic-index source of energy—perfect for fueling longer workouts.

Supergreen Candy Salad With Mango and Pomegranate Servings: 2
You'll need
  • For the dressing:
  • 2¼ oz baby leaf spinach
  • 2 tsp mint
  • 2 tsp fresh cilantro
  • 1 large scallion
  • ¼ red chili
  • 1 tbsp extra-virgin olive oil
  • For the salad:
  • ¾ cup quinoa, uncooked
  • 3 oz chicken breast
  • to taste salt and pepper
  • extra-virgin olive oil, for oiling
  • ¼ cup edamame, shelled
  • 4 Peppadew peppers, quartered (can also use chopped or jarred red peppers)
  • ½ cup mango, peeled and cut into chunks
  • 3 tbsp pomegranate seeds
  • 3 tbsp candy beetroot peeled and finely sliced (can also use normal beetroot)
  • 3 tbsp golden or regular beetroot, peeled and finely sliced
  • 1 oz nonfat feta cheese
1. Place all dressing ingredients in a blender and puree.
2. Cook quinoa according to package directions, then drain and cool.
3. Slice chicken breast along its length to get a butterflied joint. Season with salt and pepper and cook in an oiled pan over medium heat for 4 minutes on each side.
4. Remove from heat and shred chicken.
5. In a large bowl, mix dressing with cooked quinoa. Toss vegetables and fruits together and mix; then crumble in feta. 
6. To serve, divide among four plates and top with shredded chicken.