Avocado and Mango Quinoa Salad

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Mango Mango 1/4 1/4
• Fine Asparagus Fine Asparagus 2 sticks 2 sticks
• Zucchini Courgette 30g 1/4 cup
• Red Onion Red Onion 1/2 1/2
• Avocado Avocado 1/2 1/2
• Mixed Quinoa Mixed Quinoa 160g 1 cup
• Arugula Salad Rocket Salad 120g 3 cups
• Table Salt Table Salt seasoning seasoning
• Ground Black Pepper Ground Black Pepper seasoning seasoning
• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Balsamic Vinegar Balsamic Vinegar 2 tbsp 2 tbsp

Instructions

1. 1.Rinse and drain the quinoa, add to a cooking pot, and place on medium heat, with double the amount of water. Cook for 10-15 minutes.
2. 2.Cut very thin slices of courgette (zucchini), cut the asparagus into batons, chop the red onion. Add olive oil to a frying pan and in the last 5 mins of the quinoa being ready, add these ingredients to the pan. Cook lightly and toss regularly.
3. 3.Cut the mango into small chunks and segment the avocado. Wash the rocket salad (arugula), drain and add to a plate.
4. 4.Remove the quinoa from the heat, if there is any excess water, drain off. Remove the pan ingredients too. Add the quinoa, asparagus, courgette and red onion to the plate. Also add the mango and avocado, season and add a drizzle of balsamic vinegar.

Nutritional Information

• Calories:
  268