Gluten free

Vegetarian

Strawberry-mango quinoa salad

Name: Strawberry-mango quinoa salad
Total time: 45 min
Yield: 4 servings
Ingredients: 99.75 g cucumber; 2 Tbsps fresh mint; 1 Tbsp runny honey; 2 Tbsps lime juice; 0.17 tsps lime zest; 0.5 mango; 54 ml olive oil; 4 servings bell pepper; 170 g quinoa; 4 servings salt; 1 Tbsp plain yogurt; 216 g strawberries; 354.88 ml water

A gluten-free and lacto-ovo vegetarian hor d'oeuvre option, this Strawberry-Mango Quinoa Salad serves 4 and covers 21% of your daily requirements of vitamins and minerals in one serving. It includes ingredients like cucumber, cream, mango, and strawberries, taking about 45 minutes to prepare and cook. Ideal for a light summer meal or brunch, this dish is refreshing and nutritious.

Ingredients

cucumber

99.75 g

fresh mint

2 Tbsps

runny honey

1 Tbsp

lime juice

2 Tbsps

lime zest

0.17 tsps

mango

0.5

olive oil

54 ml

bell pepper

4 servings

quinoa

170 g

salt

4 servings

plain yogurt

1 Tbsp

strawberries

216 g

water

354.88 ml

Method

Prepare the quinoa: In a medium saucepan combine the quinoa, water and 1/4 t. salt. Bring to a boil, reduce heat to low, cover and simmer until the liquid is just absorbed, about 15 minutes.
Spread the cooked quinoa out on a baking sheet to cool for about 20 minutes.In a large bowl whisk together lime juice, zest, honey, sour cream and olive oil.
Add the cooled quinoa, strawberries, mango, cucumber and mint. Toss well to combine and season with salt & pepper.
Serve immediately.

Nutrition:

372 kcal

Carbs

50 g

Fat

17 g

Protein

8 g

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