- 75g quinoa
- 2 tsp cumin seeds
- 1 mango
- 2 mini avocadoes
- 1 lime
- A handful of mint, leaves only
- A handful of coriander
- 35g cashews
- Sea salt
- Freshly ground pepper
- 1 tsp olive oil
- 1.
Rinse the quinoa. Set a lidded pan over high heat. Add the rinsed quinoa and 2 tsp cumin seeds. Toast for 30 seconds. Lower the heat. Add a pinch of salt and enough water to cover by 1cm. Pop a lid on. Simmer 20 mins or till all the water is absorbed and the quinoa is tender.
- 2.
Peel and cut the flesh of the mango into 2cm cubes, discarding the skins and stone. Peel and cut the avocados into similar-sized cubes. Grate over the zest of the lime. Add a pinch of salt.
- 3.
Strip the mint leaves from their stems. Finely chop the mint leaves and all of the coriander (both the leaves and stems).
- 4.
Once the quinoa is cooked and steamed through, fold the mango, avocado, mint and coriander through. Add a good squeeze of lime juice and season with salt and pepper, to taste.
- 5.
Rinse the quinoa pan or set a separate, clean pan over medium heat and toast the cashews in 1 tsp olive oil till just golden. Season with a pinch of salt and scatter over the salad before serving.
