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Mango and Chickpea Quinoa Salad

31 Jan 2022 by Stephen Duncan

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. 


Healthy Recipes vegan,  vegetarian

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About Stephen Duncan

For over 26 years, I have been helping clients that have underlying, unresolved health issues to nourish themselves, heal and thrive. I use a combination of Functional Nutrition and Nutritional Therapy to provide a tailored plan that will restore digestive function and promote optimal health.

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