Aztec Salad...

I just love the combination of Black Beans, Mango, Red Onion & Coriander, together they make magic – but with the addition of Avocado & Lime you have a real masterpiece! Quinoa is a staple in my kitchen, I try to eat this complete-protein grain atleast 2-3 times a week so I’m always looking to create new dishes with it. The name of this Salad comes from one they serve at my favourite Vegetarian Restaurant here in Hong Kong, but the recipe is based on the one in Veganomicon: The Ultimate Vegan Cookbook. This meal is a nutrient dynamo that you can either enjoy as is, or pop in a wrap – which is how I like to have it…

Ingredients: (about 4 servings)

1 cup Quinoa

2 cups Water

1/2 can Black Beans, drained & rinsed

1/2 large Mango, peeled and cut into small dice

1/2 Red Onion, diced

1/2 Red Pepper, diced

1/4 Cucumber, diced (optional)

half an Avacodo, cut into cubes

handful of fresh Coriander, chopped

juice of 1 Lime (I use Calamansi)

dash of Red Wine Vinegar

1 Tblsp. Olive Oil

Tortillas – if desired (I use Spelt or GF)

 

Method:

- Bring Water & Quinoa to a boil in a small pot, once boiling lower heat to a simmer and cook for 15 mins. until water absorbed. Remove from heat, fluff with a fork and set aside to cool.

- Combine Salad ingredients in a large bowl, except Avocado. Mix Lime Juice, Vinegar and Olive Oil in a jar, add to the Salad & Quinoa and stir to combine. Gently fold in the Avocado. Can be eaten at room temperature or chilled. Serve in Tortillas if desired.

 

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