Zesty Quinoa & Mango Summer Salad

Serves: 2–4

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

• 1 cup quinoa (rinsed)

• 2 cups water

• 1 ripe mango, diced

• 1 red capsicum (bell pepper), diced

• 1 small cucumber, diced

• 1/4 cup fresh coriander, chopped

• 2 spring onions, sliced

• 1/4 cup roasted cashews or almonds, chopped

• 2 tbsp extra virgin olive oil

• 1 tbsp lime juice (or lemon)

• 1 tsp maple syrup or honey (optional)

• Pinch of salt and black pepper

Instructions:

1. Cook Quinoa: In a medium saucepan, bring 2 cups water to boil. Add quinoa, reduce heat, cover, and simmer 12–15 minutes until water is absorbed. Fluff with a fork and let cool slightly.

2. Prepare Dressing: In a small bowl, whisk together olive oil, lime juice, maple syrup, salt, and pepper.

3. Combine Salad: In a large bowl, combine cooked quinoa, mango, capsicum, cucumber, spring onions, and coriander.

4. Add Nuts & Dressing: Toss with roasted nuts and drizzle with dressing. Mix gently.

5. Serve: Can be served warm or chilled. Garnish with extra coriander or lime wedges for a fresh summer touch.

Why It Works for January / Summer Vibes:

• Refreshing & light: Mango, cucumber, and lime give a cooling effect

• Nourishing: Quinoa provides plant-based protein and fibre, keeping you satisfied without heaviness

• Bright flavours: Perfect after holiday indulgence, gentle on digestion

• Customisable: Add avocado, rocket, or baby spinach for extra greens