spinach-mango salad with chili, quinoa and avocado
Serves: 4 • Preparation time: 20 minutes
ingredients
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
How to cook
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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.
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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.
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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.
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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.
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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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