Quinoa, mango and avocado salad
Quinoa with mango, avocado and edamame in a lime and chilli dressing. Sweet, sharp and creamy together, and it keeps its shape if packed for lunch, as long as the avocado goes on last.
Made without gluten ingredients.
Method
- Rinse the quinoa in a sieve, then put it in a pan with 240 ml of water and a pinch of salt. Bring to the boil, cover, and simmer on a low heat for 12 minutes. Take it off the heat, leave it covered for 5 minutes, then fluff with a fork and spread on a plate to cool for 10 minutes.
- Put the edamame in a bowl, cover with boiling water for 3 minutes, then drain.
- Peel and stone the mango and cut it into cubes. Deseed the red pepper and dice it finely. Slice the spring onion and chop the coriander.
- In a large bowl, whisk the olive oil, the juice of the lime, the chilli flakes and a pinch of salt.
- Add the quinoa, edamame, mango, pepper, spring onion and most of the coriander and toss together.
- Halve, stone and slice the avocado. Share the salad between two plates and top with the avocado and the rest of the coriander.
Tip Cool the quinoa fully before dressing, or the avocado and mango go soft. A ripe but firm mango is best.
Per portion
| Energy | 558 kcal |
| Protein | 18 g |
| Carbohydrate | 57 g |
| of which sugars | 21 g |
| Fat | 26 g |
| of which saturates | 4 g |
| Fibre | 14 g |
| Salt | 0.04 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- quinoa120 g
- mango1
- avocado1
- edamame100 g
- red pepper1
- spring onion1
- lime1
- coriander½ bunch
- olive oil1 tbsp
- chilli flakes½ tsp
