I love salads at any time of the year and this Mango and Chickpea Quinoa Salad is a top choice for anyone looking for a healthy vegan option. There’s plenty of protein, fibre and other essential nutrients.
SERVES: 2 READY IN: 15 MINS
Ingredients
- 2 2/3 tbsps quinoa (uncooked)
- 1/3 cup water
- 2 tbsps cilantro (chopped)
- 1/4 cup chickpeas (cooked)
- 85 grams Tofu (extra firm, patted dry, cubed)
- 1/4 tsp sea salt
- 1/2 lime (juiced)
- 1/2 avocado (sliced)
- 1/2 mango (sliced)
Method
1. Combine quinoa and water together in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Let simmer for 13 to 15 minutes or until water is absorbed. Remove lid and fluff with a fork.
2. Once cooled, combine the quinoa with the remaining ingredients in a large bowl. Adjust salt as needed. Divide between bowls and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: Each serving equals approximately 1 1/2 cups of salad.
More Flavor: Add chilli powder or red pepper flakes.
Additional Toppings: Add in cucumber, corn, red onion and/or green bell pepper.