Last weekend, J. and I organised a barbecue for our friends, because they were so sweet to come and help us with the demolition of (some parts of) our house. I spent a full day in the kitchen slicing vegetables, preparing salads, making vegan burgers (from The Best Veggie Burgers On The Planet) and – of course – a delicious desert. I love the spend the day doing nothing else then cooking.
Burgers are great, but I always look forward to the side dishes on a bbq, the salads. This Quinoa Salad is one of the four salads I made. The sweetness of the mango and the sour taste of the lemon in the dressing, make this the ideal cool dish for the summer.
For 4 persons
1 cup quinoa
1 can chickpeas
1 red pepper
1/3 cup sunflowerseeds
For the dressing:
1 ripe mango
1/4 cup lemonjuice
1 tbsp olive oil (EV)
1 handfull coriander
1/4 – 1/2 tsp cayennepepper
Cook the quinoa and prepare the dressing. You slice the mango in little pieces and put them, together with the other ingredients, in the blender. (At first, I used 1/4 tsp cayennepepper, it was slightly too mild for my taste. If you prefer a mild dressing, you should go with the 1/4 tsp).
Rinse the chickpeas and slice the pepper and avocado in cubes. Put them all together in a bowl. Cool the quinoa and add it to the vegetables.
Pour the dressing over the salad and enjoy!
Tip: When you love a little bite in your salad, you should add the dressing right before you’re going to eat it. The dressing tends to make quinoa softer.