Ingredients
- 120 gr quinoa
- 1 tbsp applecider vinegar
- 80 gr hazelnuts
- 1 mango, chopped in bite sized pieces
- 1 small cucumber, deseeded and chopped in small pieces
- 1 red chilli, deseeded and finely chopped
For the dressing: - 3 tbsp olive oil
- 1 tbsp soja
- 1 tbsp tahini
- 1 tbsp applecider vinegar
- juice of ½ a lemon
METHOD
A lovely and fresh salad. The time it takes for the quinoa to cook, you can get all the other ingredients ready so it’s on the table in less than 20 minutes. Great on a nice summer’s day.
Serves 2
Vegetarian and vegan
- Cook the quinoa with the applecider vinegar and some salt according to instructions on package. Set aside when cooked so it can cool a bit.
- Meanwhile, roast the hazelnuts in a dry frying pan. When toasted, roughly chop.
- Mix the mango, cucumber and chilli in a bowl.
- In a jam jar, mix all the ingredients for the dressing. Screw the lid on and shake well.
- Add the quinoa to the mango mix and add the dressing. Mix well.
- Scatter over the hazelnuts.
Ingredients
- 120 gr quinoa
- 1 tbsp applecider vinegar
- 80 gr hazelnuts
- 1 mango, chopped in bite sized pieces
- 1 small cucumber, deseeded and chopped in small pieces
- 1 red chilli, deseeded and finely chopped
For the dressing: - 3 tbsp olive oil
- 1 tbsp soja
- 1 tbsp tahini
- 1 tbsp applecider vinegar
- juice of ½ a lemon
METHOD
A lovely and fresh salad. The time it takes for the quinoa to cook, you can get all the other ingredients ready so it’s on the table in less than 20 minutes. Great on a nice summer’s day.
Serves 2
Vegetarian and vegan
- Cook the quinoa with the applecider vinegar and some salt according to instructions on package. Set aside when cooked so it can cool a bit.
- Meanwhile, roast the hazelnuts in a dry frying pan. When toasted, roughly chop.
- Mix the mango, cucumber and chilli in a bowl.
- In a jam jar, mix all the ingredients for the dressing. Screw the lid on and shake well.
- Add the quinoa to the mango mix and add the dressing. Mix well.
- Scatter over the hazelnuts.