Vickys Aduki Bean, Mango & Quinoa Salad, GF DF EF SF NF
Vickys Aduki Bean, Mango & Quinoa Salad, GF DF EF SF NF

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Ingredients requirements Vickys Aduki Bean, Mango & Quinoa Salad, GF DF EF SF NF:
  1. Prepare 175 grams (6 oz) of raw quinoa, rinsed well
  2. You need 720 ml for lightly salted water
  3. Make ready 1 can (400 g, 16 oz) aduki beans, drained
  4. Give 1 of mango, diced
  5. You need 1 avocado, diced
  6. Take 1 cucumber, seeds removed & diced
  7. Provide 1 for small handful fresh mint leaves, chopped
  8. Require 1 for small handful fresh coriander/cilantro, chopped
  9. Need 80 ml - olive oil
  10. Need 2 tbsp lime juice
  11. Prepare 1 clove garlic, finely chopped
  12. Make ready 1 - salt & pepper to taste
Vickys Aduki Bean, Mango & Quinoa Salad, GF DF EF SF NF steps:
  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
  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.
  3. You can substitute the beans for another red bean such as kidney beans if you have trouble finding them

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