Quinoa salad with cucumber, mango and blueberries

Ingredients for 2 servings:

• 120 g quinoa
• Salt
• ½ cucumber(s)
• ½ mango(s)
• 100 g blueberries
• 2 tbsp cranberries
• 12 mint leaves
• 1 lime(s)
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

fruity-fresh summer salad

Rinse the quinoa in a sieve with hot water to remove any bitterness. Simmer in lightly salted water (two parts water and one part quinoa) for about 15 minutes over low heat; the quinoa should still be al dente. Let cool. Meanwhile, rinse the cucumber, halve it, remove the seeds with a teaspoon, and dice the cucumber flesh. Peel and deseed the mango and dice the flesh. Rinse the blueberries and drain well. Gently mix the quinoa, cucumber, fruit, and sliced ​​mint. Stir in the dressing made from two tablespoons of lime juice, finely grated lime zest, oil, salt, and pepper. Season to taste. If the salad is too dry, you can add more cold vegetable stock.