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Fruity vegan quinoa salad

updated

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Ingredients for 4 servings:

  • 200g quinoa
  • 1 mango(s)
  • 1 can kidney beans (approx. 400 g)
  • 5 dates, pitted
  • 2 limes
  • 1 Msp. Ras el Hanout
  • salt and pepper
  • oil
  • n. B. Coriander leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

First, rinse the quinoa thoroughly with hot water and then cook according to the instructions with salt and ras el hanout. Then let it cool. Dice the mango, rinse the kidney beans, and let them drain. Finely dice the dates. If desired, toss the dates with a little lime juice to prevent the cubes from sticking together. Mix all ingredients together. Mix the oil, lime juice, salt, and pepper to make a dressing and stir in. If desired, add cilantro.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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