Ingredients:

1 cup quinoa – seeds not flakes

2 cups cold water

1 ripe mango, peeled and chopped OR 1/2 cup dried mango slices, soaked overnight, then cut in 1/2 inch pieces

1/4 cup blanched, slivered or sliced almonds

2 Tbsp roasted pumpkin seeds OR a mix of sunflower, pumpkin and other good seeds

1 cucumber, peeled and diced

1/4 cup of coriander, chopped (as a side dish to place on finished salad)

The dressing:

6 Tbsp coconut oil (or olive oil if you prefer)

1/3 tsp turmeric

Juice of 2 limes

Pinch of freshly ground black pepper

1/2 cup Brazil nuts (ideally soaked in water for 3 hours)

2 dates, pitted and diced

Method:

Soak the quinoa for at least 20 minutes in cold water (preferably overnight) and then drain and rinse well through a strainer. Place in a saucepan with the water and bring to the boil and then simmer for 15-2o minutes. Allow it to cool and then ‘fluff’ it up with a fork.

While cooking, peel the mango and cut into cubes and peel and slice the cucumber thinly. Combine the cucumber, mango with the almonds and pumpkin seeds. Add the cool quinoa to the mango mixture, pour the dressing over the salad and toss.  Serve immediately or cover and chill. Remember to put the chopped coriander as a side dish and add yourself. I consider the coriander critical to the taste of this salad however many kids and some adults don’t like the taste of coriander but loved the salad without it.

For the dressing:

Mix the oil, lime juice, turmeric and peppercorns and whisk or a fork. Pour over the salad. Note that the dressing can get quite thick but is very nice mixed into the salad ingredients.

 

 

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