Download • Save • Print
1 tsp of coconut oil
1 mango - peeled and chopped
1/4 cucumber - finely chopped
1 yellow pepper, chopped
1 avocado, chopped
Large handful of spinach and mixed leaves
5 mint leaves chopped finely
20g unsalted plain cashews
1 tsp of extra virgin olive oil
Juice of a half a Ime
1 tsp of chili flakes
Add 1 tsp of coconut oil to a medium heated saucepan. Once oil is melted add 50g of quinoa and stir until all quinoa is covered and very lightly golden.
Add boiling water to the pan and cover quinoa by ½ an inch.
Leave to simmer on a low-medium heat (mark 3).
Remove once quinoa goes fluffy and soaks up all water and leave to cool. Please note that the small white strands should all detach from the quinoa balls once cooked properly
For Salad: Combine Lime juice, oil and chili flakes together. Mix all other Ingredients together in a bowl and dress with all mixture. Then add the quinoa and mix well.
Serve on a big bed of watercress and spinach. Season If needed.