07/08/2017Bowls and salads - Main courses - Starters

Mango and Quinoa Salad

Name: Mango and Quinoa Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 serv.
Cuisine: Vegan
Ingredients: 100 g quinoa; 1 mango; 1 avocado; spinach sprouts; 1 bell pepper; 50 g dried tomatoes; 10 radish; pea shoots; 1 orange; 0.5 lemon; 3 tbsp olive oil; basil; salt

Gluten-free Spring / Summer Blender-free Oven-free Picnic Lunchbox

For: 3 serv.Difficulty: EasyPreparation: 15 minCooking: 10 min

We're staying in the salad family! You see, we only want the best for you this summer ;) No waffles, no burgers and the like, just vegetables (or almost...) because we know you want to stay a stunning bombshell at the beach this summer!

Well, we weren't going to just serve up an old lettuce, we're not boring here at Potato and Thingamajig. Our mango quinoa salad is truly the sexiest one you've ever tasted, promise;)

We got the idea last year at a beach restaurant in Barcelona (the Maka Maka) and then we remembered thanks to a video by Alice Esmeralda on Youtube (heart with fingers).

Servings

Ingredients

Cups

-quinoa 100 (g)
-mango 1
-avocado 1
-spinach sprouts
-bell pepper 1
-dried tomatoes 50 (g)
-radish 10
-pea shoots

The vinaigrette

-orange 1
-lemon 0.5
-olive oil 3 (tbsp)
-basil
-salt

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Steps

Cook the quinoa in a pot of water with coarse salt. Cool it down with cold water and drain it in a cheesecloth.
Peel the mango and avocado. Cut them into cubes. Wash the bell pepper and cut it into cubes as well.
Slice the radishes into rounds and thinly slice the sun-dried tomatoes.
In a salad bowl, combine the quinoa and all the salad ingredients, not forgetting the spinach sprouts and pea shoots for decoration.
Prepare the dressing: Squeeze the orange and lemon, then mix with the oil and a pinch of salt. Thinly slice the basil and add it to the mixture.