spinach-mango salad with chili, quinoa and avocado

Serves: 4 • Preparation time: 20 minutes

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125 grams white or tricolor Quinoa

2 limes

3 tablespoons extra-virgin olive oil

4 ripe avocados

1 mango

100 grams baby spinach

½ red chilli pepper, finely chopped

4 tablespoons coarsely chopped coriander

50 grams cashew nuts, toasted

200 grams beetroot hummus (1 container)

Optional: sliced (grilled) sourdough baguette


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How to cook

  1. Boil the Quinoa in plenty of salted water for 12 minutes until tender. Pour off the cooking liquid, and drain the Quinoa well in a sieve.

  2. Meanwhile, prepare the lime dressing: squeeze the juice of 1 lime into a small bowl. Whisk in the olive oil and season with salt and pepper.

  3. Halve the avocados and remove the pit. Heat a dry grill pan. Place the halved avocados in the pan, flat side down. Grill for 3 minutes, turn with a spatula, and grill for 1 more minute.

  4. Peel the mango and cut into short strips. Combine the Quinoa, mango strips, spinach, red chilli, coriander and lime dressing in a bowl. Add salt and pepper to taste.

  5. Divide the spinach salad between 4 bowls, place the avocado on top and sprinkle with cashew nuts. Spoon the hummus alongside or serve on (grilled) baguette. Serve with extra lime wedges.

Vegetable suggestion: mix blanched sugar snaps into the spinach salad.



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