Fruity quinoa salad

By: Randi Glenn
From: Thrive on Five
Serves: 2
Photographer: Dan Jones

A dish full of vibrant colour, this combines the contrasting textures of mango and dried fruit with crunchy raw vegetables, so it’s hard to resist. The addition of zingy lemon and mint make it really refreshing, too. Great with roast chicken.

Ingredients

Quantity	Ingredient
80g	mixed quinoa, (or red quinoa and bulgar wheat)
1	red pepper, finely chopped, (160g)
1/2	cucumber, deseeded and finely chopped, (160g)
1	small carrot, finely chopped, (80g)
1/2	mango, cut into cubes, (80g)
1/2	pomegranate, seeds (80g)
4	dried apricots, coarsely chopped, (40g)
1 heaped tablespoon	dried cranberries, chopped
2 large handfuls	mint leaves, finely chopped
	sea salt
	freshly ground black pepper
80g	mixed leaves, or baby spinach
1-2 tablespoons	olive oil
1	lemon, juiced
1	large avocado, (160g)

Method

Wash the quinoa, or the quinoa and bulgar wheat, and cook according to the packet instructions. Drain and set aside.
Mix all the prepared vegetables and fruit, except the avocado, with the cooked quinoa, then stir through the mint. Season with salt and pepper and mix with the leaves. Add the oil and half the lemon juice.
Just before serving, cut half the avocado into chunks and mix into the salad. Slice the other half and toss in the remaining lemon juice to stop the slices from discolouring. Lay them over the salad.

Tags:: Healthy; five a day

Fruity quinoa salad

Ingredients

Method

Recipes

Books

Authors

Collections

Store

The Feed