Servings: 6
Calories: 381kcal
Ingredients
- 185 ml quinoa regular, red, black or mixed
- 375 ml water
- 2 mangoes pitted and sliced or diced if you prefer
- 1 red sweet bell pepper cut into bite sized pieces.
- 1 small jalapeno pepper finely diced
- ½ long English cucumber (about 15cm) seeded and sliced
- 540 ml canned chickpeas rinsed and drained
- 60 ml chopped mint
- 2 avocados halved, pitted and sliced
Citrus-Ginger Dressing
- 15 ml lime juice plus more to taste
- 30 ml orange juice
- 60 ml olive oil
- 15 ml freshly grated ginger
- salt and pepper to taste
Instructions
Cook the Quinoa
- Bring the water and quinoa to boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff with a fork. Set aside to cool.While the quinoa is cooling prep the fruit and vegetables and rinse and drain the chickpeas for the salad.
Make the Dressing
- Whisk the olive oil, lime and orange juice together and season with salt and pepper to taste. Whisk in the ginger and season with salt and pepper to taste.
Assemble the Salad
- In a large bowl, combine the cooled quinoa, mango, avocado, red pepper, cucumber, jalapeno, fresh mint and the chickpeas.
- Pour the vinaigrette over top and toss gently until well combined.
- Serve as is, or on top of an assortment of mixed greens.
Nutrition
Calories: 381kcal | Carbohydrates: 42g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 186mg | Potassium: 770mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1619IU | Vitamin C: 65mg | Calcium: 61mg | Iron: 3mg
Tried this recipe?Let us know how it was!