Summer Mango Quinoa Salad
Ingredients
- 150 g cooked and cooled Sowan’s white or tricolour quinoa
- 1 small sweet onion, finely diced
- 1 bell pepper, diced
- 2 ripe tomatoes, diced
- 1 ripe mango, peeled and diced
- 1 can of kidney beans, drained and rinsed
- 1 generous handful of fresh cilantro (coriander), chopped
Dressing
- Juice of 1 lime (about 2 tablespoons)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt, or to taste
- Freshly ground black pepper, to taste (optional)
Method
- Combine the quinoa, onion, bell pepper, tomatoes, mango, kidney beans, and cilantro in a large bowl.
- Squeeze the lime juice over the ingredients, pour the olive oil and add salt, and pepper.
- Mix gently until everything is well coated.
- Taste and adjust the seasoning. If the mango is very sweet, an extra squeeze of lime juice can help brighten the flavors.
- Refrigerate for 20–30 minutes before serving for the best flavor.
Top Tip: This salad pairs beautifully with grilled chicken, shrimp or grilled salmon
The salad will keep in the refrigerator for 2–3 days in an airtight container. The tomatoes and mango will release a little juice over time, so give it a good stir before serving.
