Nourishing bowl: Quinoa, Mango and Nut Salad | Vegan, GF
A big bowl of deliciousness! Quinoa, mango and nut salad. Perfect for a packed lunch or a summer dinner. Naturally vegan and gluten-free
Ingredients
- 1 head organic lettuce washed, and drained
- 1 ripe mango
- 1 cup uncooked quinoa (I used a mix of white and red quinoa)
- 1/2 organic English cucumber washed, diced
- 1/2 organic sweet pepper of your choice (red, yellow, orange, green, purple, etc.)
- 1/3 cup nuts (I recommend either lightly roasted cashews, or hazelnuts), coarsely chopped
- 1 lemon to drizzle at the end
Dressing
- 3 Tbsp old-fashioned grainy mustard
- 2 Tbsp maple syrup
- 1/4 cup raw apple cider vinegar
- 1/3 cup extra-virgin olive oil
- 1/8 tsp sea salt
- 1/8 tsp black pepper to taste
Instructions
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Put the quinoa to cook according to the bag instructions (or if you bought it in bulk, simply add the 1 cup quinoa with 3-4 cups filtered (or spring) water, bring to a boil, then reduce temperature to medium-low, cover, and cook for about 20 minutes, or until cooked.)
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Prepare the dressing by simply mixing everything in a mason jar.
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Cut the veggies in bite-size pieces.
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Wash the lettuce. Drain.
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Arrange the lettuce in each plate.
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When the quinoa is cooked, drain and rinse under cold water to cool it down (alternatively, you can prepare the quinoa ahead of time and make this salad in no time at all!).
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Assemble the salad: distribute the cooked quinoa on top of the lettuce, then add the cut veggies, and pieces of fresh mango, and nuts (cashews, or hazelnuts are great).
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Drizzle everything with fresh lemon juice.
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Shake the salad dressing and drizzle over the salads.
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Enjoy!
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 467kcal | Fat: 27g | Saturated fat: 3g | Sodium: 208mg | Potassium: 552mg | Carbohydrates: 48g | Fiber: 6g | Sugar: 13g | Protein: 9g | Vitamin A: 970% | Vitamin C: 49.3% | Calcium: 63% | Iron: 3.1%