Mango-avocado quinoa harmony

Dive into the vibrant flavours of this quinoa salad, where creamy avocado meets the zesty sweetness of mango. This dish perfectly balances textures and tastes while showcasing quinoa as a powerhouse whole grain, rich in protein and essential amino acids.

ingredients

For the salad:

150 g tri-colour quinoa
300 ml water
1 medium mango or papaya
1 medium avocado
Fresh coriander (to taste)

For the dressing:

60 ml olive oil
30 ml balsamic vinegar
10 g honey
Salt & pepper (to taste)

Method

Rinse the quinoa thoroughly. Cook it in salted water over medium heat for about 15 minutes. Cover the pot and allow the quinoa to absorb any remaining water for an additional 10 minutes. Once cooked, transfer the quinoa to the fridge to cool.

While the quinoa cools, cut the mango (or papaya) and avocado into cubes, and finely chop the fresh coriander.

In a small bowl, prepare the dressing by whisking together the olive oil, balsamic vinegar, honey, salt, and pepper.

Gently toss the cooled quinoa with the mango, avocado, and coriander. Drizzle the dressing over the salad and mix gently to combine.

Serve and enjoy your meal!

Tip: Serve this salad as-is, or elevate it by adding marinated prawns or fresh cheese like feta, burrata, or grilled halloumi.

I am Evi Chioti, an Executive Chef, Culinary Consultant, and Certified Judge at the International Taste Institute. As a Sustainable Gastronomy Trainer, I focus on promoting responsible and innovative cooking practices. Though my career has been rooted in fine dining, I am passionate about Mediterranean gastronomy, Ancient Greek cuisine, Culinary Diplomacy, and Culinary Civilisation Heritage, blending tradition with modern sustainability in my work.