Serves: 2 - 4

Serve this salad alongside grilled chilled, fish, tofu or veggie burgers. It’s also substantial enough to make a delicious light lunch or dinner on its own. Quinoa is packed with protein, so with the heart-healthy fibre-filled pistachio nuts, avocado and pomegranate seeds, this salad ticks all nutritional boxes.

Find more healthy recipes from Dr Michelle Braude here.

Cook the quinoa according to the packet instructions. Allow to cool slightly and tip into a large serving bowl.
Add all the remaining salad ingredients.
Whisk together the dressing ingredients.
Add to the salad, and toss well to coat.

Ingredients

Name: Quinoa, avocado and mango salad
Yield: 2 - 4
Ingredients: 170g uncooked red quinoa (or regular white quinoa) 1 ripe avocado, diced 1 small ripe mango, peeled and diced 80g pomegranate seeds 20g pistachio nuts, shelled 4 spring onions, thinly sliced A few handfuls of spinach or salad leaves Dressing 1 tbsp olive oil 2 tbsp balsamic vinegar 1 tsp sesame oil 2 tsp low sodium soya sauce

170g uncooked red quinoa (or regular white quinoa)

1 ripe avocado, diced

1 small ripe mango, peeled and diced

80g pomegranate seeds

20g pistachio nuts, shelled

4 spring onions, thinly sliced

A few handfuls of spinach or salad leaves

Dressing

1 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp sesame oil

2 tsp low sodium soya sauce

Quinoa, avocado and mango salad

Ingredients

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