PREP TIME: 10mins COOKING TIME: 15mins

Zingy and perfumed quinoa salad with limes, mint, basil and sweet mangoes and I love the Asian inspired dressing with lots of limes and fresh ginger.

I love the variety of organic mangoes around in March in South Africa, they are the perfect combination of sweet and tangy.

Getting Ahead: The salad will benefit from made 1 hour ahead of serving. The quinoa can be made up to 2 days ahead.

INGREDIENTS
  • 1 cup quinoa
  • 2 tablespoons fresh ginger, grated
  • 2 limes, zest & juice
  • 4 tablespoons extra-virgin olive oil
  • 4 teaspoons brown sugar
  • 200g sugar snap peas, washed and roughly chopped
  • 2 firm but ripe mangoes
  • 1 cucumber, peeled and halved lengthways
  • 15g mint, leaves only, roughly chopped
  • 15g basil, leaves only, roughly chopped
  • small bunch spring onions, trimmed and finely chopped
METHOD
  1. Put the quinoa in a saucepan, add 3 cups cold water and a pinch of salt. Bring to the boil then simmer gently, lid ajar for 15 minutes until the white tails are visible on the quinoa. Remove from the heat and let the quinoa steam covered for 3 minutes. Tip into a flat bowl and fluff with a fork, season with olive oil, salt & pepper. Let the quinoa cool.
  2. In the meantime, make the dressing by whisking together in a large bowl the grated ginger, lime zest and juice, olive oil, sugar and a heavy pinch of salt and pepper. Taste and adjust the seasoning.
  3. Cut the mango flesh away from its stone and skin and cut into 1cm dice, add to the dressing bowl.
  4. Using a teaspoon, scrape out the watery seeds from the cucumber, cut into 4 strips lengthways then into 1cm dice and add it to the mango dressing.
  5. When ready to serve, combine the quinoa with the dressing ingredients, add the spring onions and herbs and toss well. taste and season with more lime juice, salt and pepper. Enjoy!

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PREP TIME: 10mins COOKING TIME: 15mins

Zingy and perfumed quinoa salad with limes, mint, basil and sweet mangoes and I love the Asian inspired dressing with lots of limes and fresh ginger.

I love the variety of organic mangoes around in March in South Africa, they are the perfect combination of sweet and tangy.

Getting Ahead: The salad will benefit from made 1 hour ahead of serving. The quinoa can be made up to 2 days ahead.

INGREDIENTS

  • 1 cup quinoa
  • 2 tablespoons fresh ginger, grated
  • 2 limes, zest & juice
  • 4 tablespoons extra-virgin olive oil
  • 4 teaspoons brown sugar
  • 200g sugar snap peas, washed and roughly chopped
  • 2 firm but ripe mangoes
  • 1 cucumber, peeled and halved lengthways
  • 15g mint, leaves only, roughly chopped
  • 15g basil, leaves only, roughly chopped
  • small bunch spring onions, trimmed and finely chopped

METHOD

  1. Put the quinoa in a saucepan, add 3 cups cold water and a pinch of salt. Bring to the boil then simmer gently, lid ajar for 15 minutes until the white tails are visible on the quinoa. Remove from the heat and let the quinoa steam covered for 3 minutes. Tip into a flat bowl and fluff with a fork, season with olive oil, salt & pepper. Let the quinoa cool.
  2. In the meantime, make the dressing by whisking together in a large bowl the grated ginger, lime zest and juice, olive oil, sugar and a heavy pinch of salt and pepper. Taste and adjust the seasoning.
  3. Cut the mango flesh away from its stone and skin and cut into 1cm dice, add to the dressing bowl.
  4. Using a teaspoon, scrape out the watery seeds from the cucumber, cut into 4 strips lengthways then into 1cm dice and add it to the mango dressing.
  5. When ready to serve, combine the quinoa with the dressing ingredients, add the spring onions and herbs and toss well. taste and season with more lime juice, salt and pepper. Enjoy!

Print Friendly, PDF & Email