There’s no better way to start the new year than with a new (but sensational) salad recipe. It’s easy to make, easy to impress others with, and even easier to eat! That’s because of the winning combo of sweet mango, nutty quinoa, butter-basted beef slices, fresh greens, chilli & herbs – all coated in a tantalising tangy dressing.
Chilli Mango & Beef Salad
Chilli Mango & Beef Salad
with quinoa & spring onion
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Beef
- Free-Range Beef Schnitzel (without crumb)
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Mango Fingers
- Green Leaves
- NOMU One For All Rub
- Quinoa
- Spring Onion
- Spring Onions
- Tangy Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
QUICK Quinoa
Place the rinsed Quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
HERBY CHILLI DRESSING
In a small bowl, combine the Tangy Dressing with a drizzle of oil, the chopped chilli (to taste), the Spring Onion whites, the chopped coriander, a sweetener, and seasoning. Set aside.
NOMU-SPICED SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Season, remove from the pan, reserving any pan juices, and thinly slice.
GO FOR MANGO
To the cooked Quinoa, add the shredded leaves, the mango pieces, and the coriander & tangy chilli dressing. Set aside.
PRETTY ON A PLATE
Plate up the mango Quinoa salad. Drizzle over any remaining dressing. Top with the sliced Beef/" title="View all our recipes with Beef at eCook">Beef, drizzle with any reserved pan juices, and garnish with the Spring Onion greens.
Quinoa - 75ml
Tangy Dressing - 30ml
Fresh Chilli - 1
Spring Onion - 1
Fresh Coriander - 3g
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 150g
NOMU One For All Rub - 10ml
Green Leaves - 20g
Fresh Mango Fingers - 100g
QUICK Quinoa
Place the rinsed Quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
HERBY CHILLI DRESSING
In a small bowl, combine the Tangy Dressing with a drizzle of oil, the chopped chilli (to taste), the Spring Onion whites, the chopped coriander, a sweetener, and seasoning. Set aside.
NOMU-SPICED SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Season, remove from the pan, reserving any pan juices, and thinly slice.
GO FOR MANGO
To the cooked Quinoa, add the shredded leaves, the mango pieces, and the coriander & tangy chilli dressing. Set aside.
PRETTY ON A PLATE
Plate up the mango Quinoa salad. Drizzle over any remaining dressing. Top with the sliced Beef/" title="View all our recipes with Beef at eCook">Beef, drizzle with any reserved pan juices, and garnish with the Spring Onion greens.
Quinoa - 150ml
Tangy Dressing - 60ml
Fresh Chillies - 2
Spring Onion - 1
Fresh Coriander - 5g
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 300g
NOMU One For All Rub - 20ml
Green Leaves - 40g
Fresh Mango Fingers - 200g
QUICK Quinoa
Place the rinsed Quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
HERBY CHILLI DRESSING
In a small bowl, combine the Tangy Dressing with a drizzle of oil, the chopped chilli (to taste), the Spring Onion whites, the chopped coriander, a sweetener, and seasoning. Set aside.
NOMU-SPICED SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Season, remove from the pan, reserving any pan juices, and thinly slice. You may need to do this step in batches.
GO FOR MANGO
To the cooked Quinoa, add the shredded leaves, the mango pieces, and the coriander & tangy chilli dressing. Set aside.
PRETTY ON A PLATE
Plate up the mango Quinoa salad. Drizzle over any remaining dressing. Top with the sliced Beef/" title="View all our recipes with Beef at eCook">Beef, drizzle with any reserved pan juices, and garnish with the Spring Onion greens.
Quinoa - 225ml
Tangy Dressing - 90ml
Fresh Chillies - 3
Spring Onions - 2
Fresh Coriander - 8g
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 450g
NOMU One For All Rub - 30ml
Green Leaves - 60g
Fresh Mango Fingers - 300g
QUICK Quinoa
Place the rinsed Quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
HERBY CHILLI DRESSING
In a small bowl, combine the Tangy Dressing with a drizzle of oil, the chopped chilli (to taste), the Spring Onion whites, the chopped coriander, a sweetener, and seasoning. Set aside.
NOMU-SPICED SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Season, remove from the pan, reserving any pan juices, and thinly slice. You may need to do this step in batches.
GO FOR MANGO
To the cooked Quinoa, add the shredded leaves, the mango pieces, and the coriander & tangy chilli dressing. Set aside.
PRETTY ON A PLATE
Plate up the mango Quinoa salad. Drizzle over any remaining dressing. Top with the sliced Beef/" title="View all our recipes with Beef at eCook">Beef, drizzle with any reserved pan juices, and garnish with the Spring Onion greens.
Quinoa - 300ml
Tangy Dressing - 120ml
Fresh Chillies - 4
Spring Onions - 2
Fresh Coriander - 10g
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 600g
NOMU One For All Rub - 40ml
Green Leaves - 80g
Fresh Mango Fingers - 400g
Frequently Asked Questions
What is the preparation time for Chilli Mango & Beef Salad?
The preparation time for Chilli Mango & Beef Salad with quinoa & spring onion is between 20 and 40 minutes.
What is the total time required to make Chilli Mango & Beef Salad with quinoa & spring onion?
The total time required to make Chilli Mango & Beef Salad with quinoa & spring onion is between 30 and 50 minutes.
How many servings does Chilli Mango & Beef Salad provide?
4 servings
What are the main ingredients in Chilli Mango & Beef Salad?
Beef, Free-Range Beef Schnitzel (without crumb), Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Mango Fingers, Green Leaves, NOMU One For All Rub, Quinoa, Spring Onion, Spring Onions, Tangy Dressing
What is the nutritional information of Chilli Mango & Beef Salad?
Calories: 554, Carbs: 64 grams, Fat: grams, Protein: 46.6 grams, Sugar: 17.3 grams, Salt: 438 grams
How do I prepare Chilli Mango & Beef Salad?
QUICK QUINOA: Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. HERBY CHILLI DRESSING: In a small bowl, combine the tangy dressing with a drizzle of oil, the chopped chilli (to taste), the spring onion whites, the chopped coriander, a sweetener, and seasoning. Set aside. NOMU-SPICED SCHNITZEL: Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Season, remove from the pan, reserving any pan juices, and thinly slice. GO FOR MANGO: To the cooked quinoa, add the shredded leaves, the mango pieces, and the coriander & tangy chilli dressing. Set aside. PRETTY ON A PLATE: Plate up the mango quinoa salad. Drizzle over any remaining dressing. Top with the sliced beef, drizzle with any reserved pan juices, and garnish with the spring onion greens.
What should be prepared from my kitchen to make Chilli Mango & Beef Salad?
Beef, Free-Range Beef Schnitzel (without crumb), Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Mango Fingers, Green Leaves, NOMU One For All Rub, Quinoa, Spring Onion, Spring Onions, Tangy Dressing
How many calories does Chilli Mango & Beef Salad have?
554 calories
How much fat content does Chilli Mango & Beef Salad have?
grams
Woolies Products in this dish
