As the mango season is nearing its’ end, I’ve been a bit more partial toward the fruit – a common problem of human nature and a sudden longing for the unavailable! I’ve been using up the last parcels of mangoes in just about everything – cakes, breakfast bars, pies and the occasional healthy bowl of yogurt.
This recipe has a lot to do with my current mango mania – incorporating them into salads! As another collaboration with Organic Farmers Co.’s amazing quinoa grains, this Mexican inspired dish works great for lunch or dinner, and packs well into your lunchbox as well.
This nutritious and yummy salad has all the components that nourish the body as well as your taste buds. A few simple steps, minimal cooking, and mostly raw vegetables ensure maximum nutrition. This is a healthy take on a Mexican Taco Bowl.
Photo Credits: Krishna Lalbhai, The Kitchen Trail
- 60g uncooked quinoa
- 1/2 tsp salt
- 1 mango, diced
- 1/4 cup kidney beans, boiled
- 1/2 cup spring onions, chopped
- 2 tomatoes, chopped
- 6 baby corn, sliced and grilled
- 1 cup shredded lettuce or cabbage
- 3-4 jalapenos
- 1/4 cup cheese, shredded
- 1/2 cup Greek yogurt
- 1 tsp paprika
- 1 tsp taco seasoning
- 1 tsp garlic, minced
- 2 tsp coriander, finely chopped
- 1/2 tsp salt
- 2 tsp lemon juice
- Place double the amount of water and the quinoa in a pot to boil. Add salt. Let the water come to boil and then lower the heat to cook until all the water absorbs itself into the grains. Turn off the heat and cover with a lid for another 10 minutes or so. Remove the lid and stir to fluff with a fork.
- Toss the salad toppings together with the cooked quinoa.
- In a separate bowl whisk the dressing ingredients together and pour over the salad before serving.