Ingredients needed for the Quinoa Kidney Beans Salad with Avocado and Mango
- 1/2 cups Quinoa
- 400 g kidney beans canned
- 1 red pepper
- 1/2 връзка spring onion
- 1 avocado ripe
- 1 mango ripe
- 4-5 sprigs of Parsley or coriander
Dressing
- 3 tbs olive oil
- 3 tbs lemon juice freshly squeezed
- Salt to taste
This is the perfect exotic salad for the cold winter days. It contains many healthy ingredients and is extremely delicious and aromatic.
At our house, we often eat this salad as a main dish, so the portions are for two people, but as a main dish. Even if there are leftovers, it’s perfectly fine to consume on the next day. Just let it reach room temperature before serving.
You can add other spices to your taste.
How to prepare this tasty Quinoa kidney beans salad with mango and avocado
Quinoa, kidney beans, mango and avocado salad
Very healthy and nutritional ingredients in one salad… Try this mouthwatering winter salad with quinoa, kidney beans, mango and avocado for exotic experience – you’ll find the recipe at www.mamunche.com
Servings 2 portions
Ingredients
- 1/2 cups quinoa
- 400 g kidney beans canned
- 1 red pepper
- 1/2 връзка spring onion
- 1 avocado ripe
- 1 mango ripe
- 4-5 sprigs of parsley or coriander
Dressing
- 3 tbs olive oil
- 3 tbs lemon juice freshly squeezed
- Salt to taste
Instructions
- Cook the quinoa according to instructions on the package.
- Drain the kidney beans out of the water and put them in a large bowl.
- Peel and dice the avocado and the mango. Finely chop the red pepper and the spring onion.
- Rinse the quinoa under cold water once it’s ready. Combine the ingredients for the dressing.
- Transfer the quinoa to the bowl with the rest of the ingredients and add the dressing.