Recipes, Uncategorized

Fresh and Spicy Quinoa

Leftover mango in the fridge and I fancied a refreshing salad but more substantial than a pile of lettuce!

This recipe serves 6 as a side dish or 3 as a main.

Quinoa salad ingredients:

  • 2 cups quinoa
  • 6 cups vegetable stock
  • 1/2 ripe mango
  • 1 cup pomegranate seeds
  • 1 handful of spinach
  • 1 handful of tomatoes
  • 1 tbsp lemon juice

Spicy drizzle

  • 1/2 tsp harissa paste
  • 3 tbsp water
  • 1/2 tsp olive oil
  • 1 tsp lemon juice
  • Salt and pepper
  1. In a pan, add the quinoa and veg stock, let this cook (around 10 minutes) so all the stock is absorbed.
  2. Meanwhile, dice the mango into small pieces, along with the tomatoes. Wash the spinach.
  3. In a small bowl, mix all the drizzle ingredients well before pouring into a jug or nice bowl ready to serve.
  4. Stir in the fruit and veg to the cooked quinoa, adding a little salt to taste. Squeeze in the lemon juice.
  5. Add the quinoa to a serving bowl and let cool before serving.
  6. To garnish, sprinkle with a few more pomegranate seeds.

This is a fantastic side dish, that all my family love! I had it with my sun-dried Tomato & beetroot hummus, lettuce, cucumber, carrot, pepper, maple mustard dressing, cashews and falafels. It also works really well as a main meal, try topping with crispy tofu, halloumi or even a poached egg!

If you give it a go, let me know on Instagram, Facebook or Twitter @courgettiblog and use the hashtag #courgettiblogetti

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