spinach-mango salad with chili, quinoa and avocado
Serves: 4 • Preparation time: 20 minutes
125 grams white or tricolor Quinoa
3 tablespoons extra-virgin olive oil
4 ripe avocados
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
How to cook
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.
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.
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.
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.
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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