Quinoa, black bean and mango salad
Quinoa (pronounced KEEN-wah), an ancient “grain” that’s actually an edible seed related to beets and spinach, makes a fantastic base for a salad, with its mild, nutty flavour.
160 cal Serves 8
Prep time 0h 10m
Cook time 0h 15m
Total time 0h 25m
Step 1Rinse quinoa well under cool water in fine sieve or in several changes of water. Drain.
Step 2In large pot of boiling salted water set over medium heat, cook quinoa until tender but still firm to bite, about 15 minutes. It’s done when germ separates, making it look like a curly Q. Drain well and return quinoa to pot off heat. Cover with tea towel and replace lid, allowing it to steam and producing fluffy quinoa as it cools.
In large bowl, combine cooled quinoa, mango, pepper, spinach, black beans, cucumber and onions.
Step 3To make dressing, combine canola oil, vinegar, honey, curry and cumin in jar or small bowl and shake or whisk to blend.
Step 4Drizzle salad with dressing and toss until well coated.
Per serving (1 portion)
- 4 g
- 15 mg
- 200 mg
- Total fat
- 6 g
- Saturated fat
- 0 g
- 0 mg
- 23 g
- 4 g
- 3 g
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