Originally featured in our sister publication Flava. Courtesy of Anna Lisle, author of “Whole Food, Bowl Food”
“Mango, mint and lime – these ingredients take me right back home to summer in Australia. The simplicity of this salad is what I love about it. If mango or papaya isn’t in season, kiwifruit or grapefruit offer a tartness that works surprisingly well. Serve this alongside some fresh, cooked prawns and dollops of mayonnaise.”
Serves 4
6½ ounces quinoa (white, red or tricolor), rinsed and drained
16 fluid ounces vegetable stock
1 ripe mango, diced into ½ inch cubes
1 ripe avocado, diced into ½ inch cubes
2 scallions, finely chopped
1 bunch cilantro leaves, roughly chopped
1 bunch mint leaves, roughly chopped
2 tablespoons white and/or black sesame seeds, dry roasted
For the lemon tamari dressing:
2 lemons, juiced
1 tablespoon tamari (or light soy sauce)
1 teaspoon toasted sesame oil
Sea salt and freshly ground black pepper
Heat the quinoa and broth in a small saucepan. Bring to the boil, then reduce heat, cover and cook until the liquid has been absorbed and the quinoa is tender (about 15 minutes). Uncover, fluff the quinoa with a fork and set aside to cool completely.
Meanwhile, place the mango, avocado, spring onions, coriander, mint and sesame seeds in a bowl. Once the quinoa has cooled, add to the bowl and toss to combine.
Combine all the dressing ingredients and pour over salad. Gently toss and divide between bowls. Scatter with extra sesame seeds, to serve.
Note: If making this ahead of time, leave the avocado and herbs out and toss them through just before serving.
