South American Quinoa & Mango Salad
This zingy fruity salad is a winner!
By Alex Mackay
Suitable for dairy-free, vegans and vegetarians
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Red and White Quinoa
- 200ml pineapple juice
- 4 tbsp extra virgin olive oil
- Zest and juice of 1.5 limes
- 1 x 400g tin black beans, drained
- 1 small sweet potato
- 1 tbsp vegetable oil
- 120-160g corn kernels
- 1 mild red chilli, seeded, diced
- 2 ripe tomatoes, diced
- Half a small mango, peeled, diced
- 50g peppadew peppers, finely sliced
- 6 tbsp sliced coriander
- Salt, cayenne pepper, caster sugar
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1.Preheat your oven to 220c / Rack position, upper middle shelf
2.Peel the sweet potato. Cut it into 2.5cm dice, you should have about 200g. Roast the dice in the vegetable oil with salt and cayenne pepper for 15 minutes, until it’s cooked but not browned
3.While it roasts, make the dressing, boil the pineapple juice until only 4 tbsp remain. Cool then stir in the oil, lime zest and lime juice
4.Warm the quinoa according to the instructions on the pouch. Mix the quinoa with half of the dressing
5.Get a shallow bowl. Add the beans with the corn, chilli, tomatoes, mango and peppadew peppers. Mix in the second half of the dressing. Season to taste with salt, cayenne pepper and sugar. Add the coriander
6.Mix two thirds of the topping with the quinoa. Season to taste. Scatter the remaining third of the topping over the top of the quinoa mixture
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