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Vickys Aduki Bean, Mango & Quinoa Salad, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Aduki Bean, Mango & Quinoa Salad, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 45 minutes
Serving : 4
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Prepare the ingredients before making Vickys Aduki Bean, Mango & Quinoa Salad, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Aduki Bean, Mango & Quinoa Salad, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Aduki Bean, Mango & Quinoa Salad, Gluten, Dairy, Egg & Soy-Free

  • 175 grams raw quinoa
  • 720 ml lightly salted water
  • 1 can 400g aduki beans, drained
  • 1 mango, diced
  • 1 avocado, diced
  • 1 cucumber, seeds removed & diced
  • 1 small bunch mint leaves, chopped
  • 1 small bunch coriander/cilantro, chopped
  • 80 ml olive oil
  • 2 tbsp lime juice
  • 1 clove garlic, finely chopped
  • 1 salt & pepper to taste

How to Make Vickys Aduki Bean, Mango & Quinoa Salad, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Vickys Aduki Bean, Mango & Quinoa Salad, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Place the quinoa along with the water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes
  • Step 2
  • In a large bowl, whisk together the olive oil, lime juice, and garlic. Add the remaining ingredients, including the quinoa, and gently combine. Season with salt and pepper. Place in the fridge for 20 minutes to let the salad cool and flavors combine. Serve immediately.
  • Step 3
  • You can substitute the beans for any kind you prefer, black beans, pinto, haricot, butter beans etc, all taste great!
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