A healthy salad full of big, tropical flavours and bright colours. Try to get Alphonso mangoes, if possible, which are famed for their sweetness.
SERVES 4
PREP TIME 15 MINS
COOK TIME 10 MINS
Frying Pan
Wooden Spoon
Small Bowl
Whisk
Drainer
1.75 oz (50g) desiccated or flaked coconut |
10 oz (300g) quinoa |
400 g butter beans, drained and rinsed |
1/2 red onion, finely chopped |
1 large mango, peeled, stoned, and cut into bite-sized pieces |
1 lime, peeled, segented, and segents halved |
1 handful mint, finely chopped |
1 handful flat-leaf parsley, finely chopped |
3 tbsp olive oil |
1 tbsp white wine vinegar |
Pinch of sugar |
Salt and freshly ground black pepper |
1. Toast the coconut by dry-frying it in a pan over a medium heat for 2–3 minutes until golden, stirring so that it doesn’t burn. Remove from the heat and allow to cool. |
2. To make the dressing, place all the ingredients in a small bowl or jug and whisk. Taste and adjust the seasoning as needed. |
3. Cook the quinoa according to pack instructions. Drain well and tip into a large serving bowl. While the quinoa is still warm, stir through the butter beans, onion, mango, lime, mint, and parsley, and season. |
4. Pour over the dressing and stir well. Sprinkle the toasted coconut on top and serve immediately. |
Fat: 92.95 g | Fiber: 53.71 g |
Iron: 23.47 mg | Sugar: 36.42 g |
Calcium: 304.71 mg | Sodium: 2162.82 mg |
Potassium: 3293.2 mg | Calories: 2235.22 kcal |
Protein: 66.22 g | Vitamin A: 2820.91 IU |
Vitamin C: 106.32 g | Carbohydrates: 244.67 g |
Saturated Fat: 36.59 g | Cholesterol: 0 mg |