Fruity quinoa salad

Fruity quinoa salad

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

A dish full of vibrant colour, this combines the contrasting textures of mango and dried fruit with crunchy raw vegetables, so it’s hard to resist. The addition of zingy lemon and mint make it really refreshing, too. Great with roast chicken.

Ingredients

Quantity Ingredient
80g mixed quinoa, (or red quinoa and bulgar wheat)
1 red pepper, finely chopped, (160g)
1/2 cucumber, deseeded and finely chopped, (160g)
1 small carrot, finely chopped, (80g)
1/2 mango, cut into cubes, (80g)
1/2 pomegranate, seeds (80g)
4 dried apricots, coarsely chopped, (40g)
1 heaped tablespoon dried cranberries, chopped
2 large handfuls mint leaves, finely chopped
sea salt
freshly ground black pepper
80g mixed leaves, or baby spinach
1-2 tablespoons olive oil
1 lemon, juiced
1 large avocado, (160g)

Method

  1. Wash the quinoa, or the quinoa and bulgar wheat, and cook according to the packet instructions. Drain and set aside.
  2. Mix all the prepared vegetables and fruit, except the avocado, with the cooked quinoa, then stir through the mint. Season with salt and pepper and mix with the leaves. Add the oil and half the lemon juice.
  3. Just before serving, cut half the avocado into chunks and mix into the salad. Slice the other half and toss in the remaining lemon juice to stop the slices from discolouring. Lay them over the salad.
Tags:
Healthy
five a day
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